Rice with shrimps in hats
2020-08-13 / test@t
Stuffed squash
Light vegetable dish. Delicious both hot and cold.
Ingredients
- 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
Step 1
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.
Step 2
Boil 1.5 liters of water, salt, put the prepared squash and cook over low heat until "al dente".
Step 3
Put the squash in a bowl and cool slightly.
Step 4
Peel carrots, onions, garlic, parsnips. Remove seeds from pepper. Wash and dry all vegetables.
Step 5
Cut the carrots into small cubes.
Step 6
Cut the onion into small cubes, the garlic into thin slices.
Step 7
Pour 1.5 tbsp into the pan. l. oil, warm up. Add onion and fry until golden brown, stirring occasionally.
Step 8
Cut the parsnip into small cubes.
Step 9
Add the carrots and parsnips to the onion and continue to fry for another 5-7 minutes.
Step 10
Cut the pepper into small cubes. Wash the dill, dry it and chop finely. Grate the cheese on a fine grater.
Step 11
Remove the pan from the heat, add chopped peppers, dill to the fried vegetables, season with salt, pepper and stir.
Step 12
Cool the filling a little, add the grated cheese, mix.
Step 13
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.
Step 14
Put the stuffed squash on a dish. Serve with fresh vegetables and herbs. Enjoy your meal!
See more
