The concave shape of the soft green, pie-like fruits suggests the idea of ​​stuffing them with something. Any porridge with mushrooms, cottage cheese with garlic and herbs are suitable for this, but the most popular is minced meat with fried onions and chopped egg.

Having cut off the stalk, you need to remove the pulp so that a depression is formed. The prepared squash is salted and laid cut side down to allow the juice to flow out. Excess of it can make the filling runny.

To prevent the filling from burning, you can use a cut part of the vegetable as a lid. Mostly small squash, no larger than the palm of your hand, are baked.

Ingredients

• 2-3 young squash (palm-sized)
• 300-350 g minced meat
• 2 tbsp. l. vegetable oil
• 50 g hard cheese
• salt to taste

Preparation

1. Choose small squash for stuffing, no larger than the palm of your hand and always unripe - without seeds! We rinse them thoroughly in water and cut off the “lid” - the top, and then cut out the centers of the vegetables so that they can be filled with minced meat. Try not to make punctures in the bottom layer of squash so that the juice from the minced meat does not leak onto the baking sheet. Also, nothing needs to be cut off at the bottom.

2. Fill the vegetables with minced chicken and pork or whatever you have on hand. Pour 1 tbsp into each squash. l. vegetable oil and be sure to add some salt. If desired, add some vegetables: onions, carrots, tomatoes, etc., as well as chopped, washed greens. Place the squash on a baking sheet and place it in the oven for 30 minutes at 220C. We will make sure that the surface of the vegetables does not burn. If this happens and it turns brown before the middle is baked, then cover it with foil or parchment paper and continue baking.

3. Grate the hard cheese on a fine grater. 5 minutes before the end of cooking, cover the surface of the vegetables with it, placing the cheese on the baked minced meat, and place the vegetables in the oven again. After the specified time, remove the baking sheet from the appliance using a potholder or towel. Helping with a slotted spoon, place each baked squash with minced meat on a plate and decorate to your liking. The dish must be served hot, cut into portions.

Note to the hostess

1. Melted cheese isn't everyone's cup of tea. Depending on the preferences of the household, the housewife will definitely find options for replacing it. Let round pieces of thin Armenian lavash soaked in water serve as lids for the stuffed squash. They will not burn even during prolonged heat treatment, they will simply become covered with large bubbles and turn brown. Boiled cabbage leaves will also reliably cover the minced meat and, after baking, will acquire an aesthetic appearance.

2. It is difficult to cut warm, and even more so hot, squash with a knife: the pulp of the steamed vegetable is crushed and the filling spills out. Special pizza scissors will come to the rescue, but without a spatula. Their long blades will carefully “bite off” the portioned segment.

3. Vegetarians eat this delicious dish with pleasure, but they stuff the squash, of course, not with meat, but with beans and mushrooms, a mixture of grated root vegetables and cereals. Bulgur, dark rice and buckwheat are great. The recipe is also modified during fasting.

4. Sunny bunny is an excellent variety for stuffing. Firstly, the fruits are small, each for one serving. Secondly, they are incredibly tasty.

5. In summer, all representatives of the Pumpkin family are very cheap, and in winter, average buyers try not to purchase them because of their high cost. However, during the cold season, it is quite possible to stuff and bake pickled squash. It is better to choose dense, crispy ones for this.

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!

• medium-sized squash – 5 pcs.
• minced meat – 500 grams.
• rice – 100 grams.
• onion – 1 pc.
• garlic – 2 cloves.
• greens - to taste.
• salt - to taste.
• spices - to taste.
• large tomato – 1 pc.
• cheese – 100 grams.
• mayonnaise (sour cream) - to taste.

How to cook squash in the oven with minced meat:

First of all, let's prepare the filling. Any will do, my homemade one is made from pork. I store the prepared one in the freezer, so all I had to do was defrost it and put it in a deep bowl.

Add grated onion, chopped garlic, fresh herbs, boiled rice, salt and your favorite spices to the minced meat.

Mix. I added another tablespoon of mayonnaise to the minced meat for juiciness, but this is optional.

Wash the squash well, cut off the top to form a kind of cup and scoop out all the pulp with a spoon.

Finely chop some of the pulp into cubes. I fry the pulp and add it to the minced meat for juiciness.

Now, so that the squash is tender and juicy in the final dish, I do not bake them first, but boil them in batches in boiling salted water. Time approximately 3-5 minutes, depending on their size. We take them out as soon as they become soft but still hold their shape. Let the boiled squash cool slightly, then place it in a baking dish. To prevent the bottom of the squash from burning during the cooking process, I place a cut-off lid under each squash, giving it a flat shape with a knife.

Stuff each squash tightly with the prepared meat filling.

Grease the top with mayonnaise or sour cream and add a slice of tomato.

Sprinkle the squash with grated cheese. We love a crispy cheese crust, so I sprinkle it with cheese right away; if you like soft, sticky cheese, then add it 15-20 minutes before the dish is ready.

Bake the squash with minced meat in the oven at 180*C for about 50 minutes. I'm guided by the ruddy top. If the bottom starts to burn a little, pour a little water on the bottom; if necessary, you may have to add water during the baking process, do not forget to keep an eye on the process, because everyone’s oven is different and has its own character. When serving, sprinkle the finished dish with fresh herbs if desired.

Orange squash is an unusually beautiful and appetizing vegetable. They must be prepared in such a way that their beautiful shape is preserved. It's time to bake them in the oven. So, today we will prepare squash stuffed with vegetables and rice according to the original recipe with step-by-step photographs.

Squash stuffed with vegetables and rice, photo.

To begin with, it should be noted that squash is a distant relative of pumpkin, so some varieties of squash can be sweet, as in our example. But this did not stop us from filling them with a filling that was not at all sweet. The taste was finger-licking good. It turns out that the word “squash” is translated from French as “plate”; apparently, this vegetable is naturally created for stuffing and baking.

Ingredients for stuffed squash:

• Squash - 3 pcs.
• Rice - 0.5 cups
• Eggplant - 1 pc. average size
• Onions - 2 medium sized heads
• Sweet pepper - 2 pcs. average size
• Carrots - 1 pc.
• Tomato - 2 pcs.
• Salt and spices to taste

Recipe for stuffed squash

1) First, prepare the filling. Pour the rice into a bowl and rinse thoroughly, boil in salted water until half cooked. Photo 2.

2) Fry the vegetables separately. First, finely chop and fry the onion. Photo 3.

3) Then cut the carrots into small cubes and combine them with the onions. Photo 4.

4) After the onions and carrots have been slightly fried, add the eggplant chopped into small cubes. Photo 5.

5) Then finely chop the bell pepper and also add to the vegetables. Photo 6.

6) Lastly, add chopped tomatoes to the pan with vegetables. Photo 7.

7) Simmer the vegetables a little, remove them from the heat and mix with half-cooked rice. Add salt and spices to taste.

8) Now you need to prepare the squash. Rinse them under running water and carefully cut off the “cap”. Photo 9.

9) Using a knife and spoon, remove the core, leaving the walls a little less than a centimeter thick. Photo 10

10) Grease the peeled squash well with vegetable oil. The fruits need to be lubricated both inside and outside. Photo 11.

11) Stuff the squash with minced vegetables and place in an oven preheated to 180 degrees. Bake vegetables for 35-40 minutes. Photo 12.

• Squash - 3 pieces
• Minced meat – 350 g (it is better to use minced pork and beef, or chicken)
• Rice – 1 tablespoon
• Onion – 1 small piece
• Mayonnaise – 2 tablespoons
• Cheese – 50 g
• Vegetable oil
• Salt pepper

To prepare the sauce:

• Sour cream – 120 g
• Green onion – 30-40 g
• Basil, salt

Stuffed squash, baked in the oven “Meat Fairy Tale”.

Prepare the meat filling. To do this, boil the rice in salted water, cut the onion into small cubes (you can also grate it on a coarse grater), add salt and pepper to taste.

First of all, we check the squash for stability. If it wobbles a little, we trim it. Cut off the cap of the squash and take out the pulp. To do this, mark the thickness of the walls with a knife and use a tablespoon to remove the entire inside.

We decorate the squash hat beautifully. Be sure to rub it with salt!!!

We fill the squash with minced meat with a slide.

Cut the tomato into thin slices. Place half a tablespoon of mayonnaise and a slice of tomato on the filling. Preheat the oven to 200 degrees. Grease a baking sheet with vegetable oil, place the squash on it and put it in the oven. Bake for 40-45 minutes (time depends on size, you can read the baking rules).

After about 25-30 minutes from the start of baking, we take out the caps, because... They will be ready faster, and also sprinkle with grated cheese and put in the oven for another 10 minutes.

Preparing the sauce.

While the squash is baking, prepare the sauce. To do this, chop the green onions, add salt and squeeze a little. Put it in sour cream, add a little more dried basil for flavor. Mix until smooth.

Serving stuffed squash.

Serve it hot with cold sour cream sauce. To be honest, such a portion was too large for my female body, so I prepared a light vegetable side dish for it and ate only half of the squash (and I advise you to do the same, because overeating is harmful).

Well that's all for today! Be sure to try cooking it, it will be very tasty! Good luck, dear readers of the blog “Carving and beautiful recipes”!!!

P.S. As you can see, the site is undergoing design updates! Very soon you will be able to print out any recipe!!! And also the design structure of each recipe will change, so don’t miss it, subscribe to the update! Can you practice on this, did you like it???

And finally, watch the video, another recipe for squash: