A very simple, tasty and juicy second course that can be prepared from available seasonal ingredients. Squash stuffed with chicken, vegetables and cheese is the kind of food that can hardly get boring. You will definitely like the juicy aromatic filling, stretchy cheese and tender squash pulp!
Stuffed squash looks so attractive that you can even serve it to guests. Such delicious sunny pots, in which a delicious surprise awaits you. For a cozy family dinner, such an easy-to-prepare dish will also come in handy. Try it too!
Ingredients:
(2 pieces ) (400 grams) (250 grams) (150 grams) (150 grams) (100 grams) (50 milliliters) (4 branches) (1 teaspoon) (2 teaspoons) (1 pinch)
Cooking the dish step by step with photos:
To prepare this simple and tasty second course, we will need squash, chicken breast, cheese, carrots, onions, tomatoes, refined vegetable oil, fresh herbs (in my case parsley, but you can use any to taste), dried or fresh garlic, salt and ground black pepper. I will write out all the details on the ingredients below in steps.
So, first of all, let's take care of our cuties. For this recipe, I recommend using fairly large fruits so that they can accommodate a lot of filling. I have 2 squash, each weighing about 1 kilogram. It must be said that especially for squash, such a weight indicates its age - it is not a particularly young individual. The peel has already become quite dense and, as a rule, needs to be removed. However, we will not do this - during the cooking process the peel will soften and you can easily eat it. We wash our suns and cut off the top part with a knife to get a lid like this.
Now use a tablespoon or dessert spoon to remove the inside. We throw away the pulp with the seeds, but the one that we scrape from the walls can be further used in the filling. How much do you need to scrape out the pulp? This is a matter of taste, but it is important not to overdo it.
In this way we prepared both squash. We ended up with edible pots for our delicious dish.
Now you need to soften the fruits. This can be done in different ways: bake in the oven, steam or boil in water. I like the last option better. Pour water into a large saucepan, add 1.5 teaspoons of salt (half a spoon will go into the filling). Bring the water to a boil, immerse the squash in it and cook over medium heat until half cooked. The time depends on the density of the fetus. It took me about 17 minutes to make 1 squash, and you control the process yourself. So we cook both squash.
Without wasting any time, prepare the filling. To do this, peel the carrots and onions, then cut the vegetables into small cubes. You can, of course, chop the carrots on a coarse grater, but I prefer the option with cubes. Pour odorless vegetable oil into a frying pan (I use sunflower oil), heat it and add vegetables. Fry the onions and carrots over medium heat, stirring, until nicely browned.
At the same time, cut the chicken breast (without skin and bones) into fairly large cubes. You can also do it in small pieces - whatever you like.
Fry everything together over high heat without a lid until the pieces of chicken breast turn white and set. This way they will retain maximum juiciness. There is no need to fry for a long time - literally 3-4 minutes is enough. That's it, turn off the heat and let the meat and vegetables cool until warm.
In the meantime, let's move on to the remaining components of the filling for stuffed squash. We chop the fresh herbs finely with a knife, and cut the large fresh tomato into small cubes. There is no need to remove the skin if it is thin. But removing the seeds with juice is just necessary so that there is no excess moisture.
Cut the cheese into the same small cubes - 200 grams. You can use absolutely any hard or semi-hard cheese that you personally like best.
Place the cheese, tomatoes and herbs into the frying pan with the filling that has already cooled slightly. Salt and pepper to taste. Add garlic there too. I use dried because it is more tender than fresh.
Mix everything and taste for salt and pepper. The filling is ready.
By the way, the squash is also ready. Or rather, they are half-ready - the boiled flesh is tender and can be easily pierced with a fork.
Good day to all!
Not long ago I had the opportunity to cook stuffed squash for the first time in my life. My friend on the site Sonya (Sonya 31) inspired me to do this. Sonechka, thank you so much for the wonderful idea! Until now, the only vegetables I’ve ever stuffed are zucchini, peppers and tomatoes... but I’ve only used squashes fried or salted. And if they are very young, then still in the raw... with garlic sauce:)
But it turned out to be completely in vain. This wonderful vegetable deserves the closest attention of lovers of stuffed dishes.
In addition, there can be a huge variety of filling variations.
So, let me begin.
I'm preparing squash. I wash it and dry it with a paper towel.
I decided to make the filling from chicken fillet with vegetables, without subjecting anything to preliminary heat treatment.
I wash and dry the fillet.
The fillet, in turn, decided not to grind it using a meat grinder or blender, but to chop it with a knife.
All manipulations with the fillet are completed, I place it in a deep container convenient for mixing.
Then I cut the onion into quarters.
I cut carrots. Since I have it young, I didn’t chop it up too much.
I put everything in a container with chicken fillet.
I had some cauliflower in the freezer - I decided to use that too.
I cut the tomatoes into semicircles...
I put everything in a bowl with other ingredients...
I chop the garlic with a knife...
I put the garlic in a bowl...
I'm preparing spices...
I have salt, turmeric, and a little dry adjika.
I pour a mixture of salt and spices into a bowl with chicken fillet and vegetables...
And the final touch for the filling is a finely chopped apple and chopped herbs.
My apple was sweet and sour, medium size. From greens - green onions, dill and parsley. I would also add cilantro here, but unfortunately, at that time I simply didn’t have it in the refrigerator.
Now it’s time to cut off the top of the squash and remove the pulp and seeds, thereby freeing up space for the filling.
This is best done with a sharp spoon.
Then I carefully mix the filling from chicken fillet and vegetables, and stuff it into the squash.
I don’t lubricate the mold in which I place the squash, I just pour a little water into it.
I don’t throw away the top of the squash - it will serve as a kind of lid.
I place the pan with the squash in an oven preheated to 200 degrees and bake for about 40 minutes until the squash becomes soft.
Then I take it out of the oven...
And our whole family enjoys a tasty, juicy, healthy and low-calorie dish - that is, an ideal option for dinner :)
Bon appetit!
Cooking time: PT01H00M 1 h.
Approximate cost per serving: 20 rub.
Patisson is a vegetable of the pumpkin family. It has a great taste and a very cute shape. And now is the time to cook squash, especially since this year’s harvest was a success.
This means I will cook a lot of them and they will be delicious!
Chicken breast with squash is a dietary dish, but I’ll add a little cream for taste. Cream only diversifies the taste. So, we need chicken breast, squash, onions, carrots, bell peppers, tomatoes, a little butter, salt and pepper, a couple of spoons of cream.
Cut the chicken breast into pieces.
We will wash and peel the vegetables. Remove the center from the squash.
Turn the multicooker on to “Fry” mode for 15 minutes. If you do not have such a mode, use the “Oven” mode.
Fry the chicken breast.
Add onions and carrots and fry a little more.
Let's add squash.
Add chopped tomato. Select the “Stew” mode and set the time to 30 minutes.
10 minutes before the end of cooking, add cream, salt and pepper. Cook until time is up.
Serve the chicken breast with squash hot. Bon appetit!
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A very tasty, healthy and original dish can be prepared from squash - stuffed and baked in the oven. We are used to seeing them only in canned form and somehow ignore them in the daily menu. Why not get creative and cook squash for lunch, for example, these “pots” with filling - it turns out very tasty and satisfying! You can experiment with the filling and select it according to your taste - it can be meat, cereals, or vegetables.
Ingredients
To prepare stuffed squash in the oven you will need:
medium-sized squash - 6 pcs.;
chicken fillet - 300 g;
fresh champignons (large) - 4 pcs.;
onion - 1 pc.;
cream - 100 ml;
salt, pepper - to taste;
hard cheese - 50 g;
vegetable oil for frying.
Cooking steps
Cut off the tops of the squash (do not throw it away - there will be lids for the “pots”, carefully remove the seeds with a spoon, you will get hollow squash “pots”).
Place them in boiling salted water and boil for 10 minutes. Then remove and place in a baking container greased with vegetable oil.
To prepare the filling, wash the mushrooms and boil them in salted water, then cut them into small cubes. Peel the onion and chop finely. Fry mushrooms and onions in vegetable oil until the onions are transparent.
Then pour in the cream and simmer for 1-2 minutes.
Pass the chicken fillet through a meat grinder, add the mushroom mixture, salt and pepper, and mix.
Fill the squash with minced meat, close with lids, pour a little water into the mold and place in an oven preheated to 200 degrees, bake for 25-30 minutes.
Then take out the mold with the squash, remove the “lids”, put cheese, grated on a coarse grater or cut into strips, onto the filling.
And again put the stuffed squash in the oven, bake until slightly golden brown or under the grill for 2-3 minutes.
Bon appetit!