Baked Stuffed Pumpkin Recipe
Ingredients (6-8 people):
- 1 potimarrón squash (2.5 k)
- 2 scallions
- 1 eggplant
- 2 tomatoes
- 12 chestnuts
- 140 g of cheese
- 100g couscous
- extra virgin olive oil
- anise seeds
Preparation of the Baked Stuffed Pumpkin recipe:
Notch at chestnuts and cook them for 20 minutes in a saucepan with water and with the anise seeds. Let it be templen, peel, chop and reserve.
Cut the top of the pumpkin and empty it removing all the seeds. Put water on heat in a large casserole with a pinch of salt and cook for 5 minutes. Remove and drain (face down) on a plate covered with paper towels.
Place the couscous in a big bowl. Heat 125 ml of water, season and when it boils, pour it over the couscous. Cover the bowl with a piece of film and wait for it to absorb the water. Reserve it.
Peel and chop the scallions and put them to saute in a pan With a splash of oil. Chop the eggplant in the same way and add it to the pan. Season Sauté well. Cut the tomatoes in half, grate them in a bowl, pass them to a strainer and let them drain well. Add the pan pulp and cook everything for 10 minutes.
Add the chopped chestnuts, couscous, sliced cheese in dice and thyme. Mix and fill the pumpkin. Bake at 180 ° C for 40 minutes.
Cut the pumpkin in 6-8 servings and decorate Each dish with some parsley leaves.
Potimarrón squash is very special, has a light chestnut flavor and you can also eat the skin.
Recipe nutritional information:
Today's group dominates the group of vegetables and vegetables (93%), exceeding the recommended ration, 200 g per person, although the dish is made for 6 people.
He couscous, energy food that we include in the group of cereals, is scarce (25 g per person) not representing 25% of the recommended dish: 6.9%.
Although within the recipe we have as ingredients the chestnuts, that although it is a dry fruit, nutritionally they resemble cereals more since they are rich in carbohydrates and barely have fat, being an important source of energy in the form of starch.
Dr. Telleria's advice:
It is recommended to eat chestnuts 7 to 10 days after being picked and better cooked or roasted, not raw, to avoid intestinal discomfort.