2020-08-13 / test@t
Light vegetable dish. Delicious both hot and cold.
- squash 2 pcs.
- carrots 1 pc.
- sweet pepper 1 pc.
- parsnip 1 pc.
- onions 1 pc.
- garlic cloves 1 pc.
- dill 0.5 bunch (a)
- vegetable oil 2 tbsp
- salt 2 pinch (s)
- ground black pepper 1 pinch (s)
- cheese 70 g
STEP-BY-STEP COOKING RECIPE
Wash the squash, cut in half lengthwise into 2 parts. Gently remove the seeds with a spoon along with some of the pulp to make the indentations.
Boil 1.5 liters of water, salt, put the prepared squash and cook over low heat until "al dente".
Put the squash in a bowl and cool slightly.
Peel carrots, onions, garlic, parsnips. Remove seeds from pepper. Wash and dry all vegetables.
Cut the carrots into small cubes.
Cut the onion into small cubes, the garlic into thin slices.
Pour 1.5 tbsp into the pan. l. oil, warm up. Add onion and fry until golden brown, stirring occasionally.
Cut the parsnip into small cubes.
Add the carrots and parsnips to the onion and continue to fry for another 5-7 minutes.
Cut the pepper into small cubes. Wash the dill, dry it and chop finely. Grate the cheese on a fine grater.
Remove the pan from the heat, add chopped peppers, dill to the fried vegetables, season with salt, pepper and stir.
Cool the filling a little, add the grated cheese, mix.
Grease a baking dish with the remaining oil. Stuff the squash with the vegetable mass, put in a mold. Bake at 180 ° C for about 20-25 minutes.
Put the stuffed squash on a dish. Serve with fresh vegetables and herbs. Enjoy your meal!