A winter vegetable dish from Argentine cooking, this recipe stuffs small squash with corn, tomato and cheese before baking. Serving it in the squash's own shell makes for both an attractive and practical presentation.
Cut the tops off the squash and scoop out the flesh with a spoon, setting it aside.
Heat the olive oil in a pan and sauté the onion, then add the tomato and corn and cook for five more minutes, seasoning with cumin, salt and pepper.
Fill the hollowed squash with the mixture and sprinkle the grated kashar cheese on top.
Arrange the squash on a baking tray and bake in an oven preheated to 190°C for forty minutes, until the skin softens and the cheese melts.
Be careful not to pierce the skin while hollowing out the squash, or the filling will leak and the base will turn soggy. Allergens: contains dairy (kashar cheese).
Do not throw away the scooped-out squash flesh; dice it finely and add it to the filling — it reduces waste and makes the filling heartier.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.