These Stuffed pumpkin boat with chicken sausage It is rich, cheese and contains healthy vegetables. It is a perfect balance of comfortable food and nutritious meals. Evening full of flavors Your whole family will love!
The reason why I like this stuffed pumpkin boat with chicken sausages:
If you are looking for fast and easy meal ideas in a week, this stuffed pumpkin boat checks all boxes. they :
- Chicken sausages and cheese are filled with protein
- There is a variety of vegetables in the garden
- Low -carbs, gluten -free friendliness and family approval
- It is frozen -friendly and suitable for preparing meals
This recipe transforms the fresh pumpkin into a rich and satisfactory dish that even the most demanding eaten people like it! Eat repeatedly when the pumpkin is in the season.
Materials needed:
- zucchini -Interim size, about 8-10 inch length
- Chicken sausage -Italy, sweet or spicy
- vegetable -Onion, garlic, bell peppers, spinach, tomato
- cheese -Ricotta, mozzarella and parmesan for richness such as cream
- condiment -Italian seasonings, salt, pepper, optional pepper piece
- topping -Mari Nara Sauce for Crunch + Panco Bread Crumby
Alternative and deformation:
- Protein swap: Use ground turkey, ground chickens or vegetarian sausages.
- Cheese option: Change Ricotta into a corted cheese or use a cheese without dairy products.
- Low -carb: Select Mari Nara without a hard work and keep it keto -friendly.
- Extra vegetables: Mushrooms, pumpkin flesh or crushed carrots work well.
- Spicy kick: Use hot Italian sausages and extra pieces of red pepper.
Tips for the best pumpkin boats:
- Do not skip the pumpkin with salted salt-It helps to prevent boats.
- Pre -baking or bankruptcy If you want a softer pumpkin shell.
- Make it in advance: Prepare to fill in advance and fill the boat when you are ready to bend.
- Freezing: Bake, cool it completely, and then freeze it individually. Re -heat at 350 ° F until it is warm.
More delicious pumpkin cooking:
This stuffed pumpkin boat has a comfortable and nutritious weekday dinner. This recipe is a goalkeeper, whether you want to eat low -tan luggage or eat more dinner with vegetables or have a good taste and family -friendly!
Stuffed pumpkin boat with chicken sausage
These Stuffed pumpkin boat with chicken sausage It is rich, cheese and contains healthy vegetables.
Serving: 6
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Preheat the oven to 400 degrees. Leave a 1/4 -inch thickness of each pumpkin and make a “boat”. Cut the interior and keep it separately (you will use about 1 cup for charging).
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Sprinkle the cosher salt (about 1 tsp total 1TSP) inside the boat, then place it on a paper towel or baking sheet, drain the excess moisture for 10-15 minutes.
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Make fillings: heat olive oil in a large frying pan in the middle heat. Add chicken sausages, cook and pink with a spoon, and broke it with a spoon until 5-7 minutes no longer cause pink. Add cut onions, garlic and bell peppers. Stir-fry for 3-4 minutes or until it becomes soft.
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Stir chopped pumpkin, spinach, tomato, Italian seasonings, salt, pepper and peppers (when used). Cook for 3-4 minutes or until the spinach withered and the mixture is slightly thicker. Remove from heat and stir ricotta cheese.
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Boat assembly: Sprinkle about 1/3 cup of marina sauce on a 9 × 13 -inch fan floor. This creates a good foundation and prevents pumpkin from being attached. Cut the pumpkin boat sideways on the plate. Sprinkle with a spoon with a spoon evenly on each boat to finish slightly. Sprinkle the remaining 2/3 cup marina sauce on top.
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Mix mozzarella cheese, parmesan cheese and panco bread crumbs in a small bowl. Sprinkle the mixture on the filled boat.
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Bread: Loosen cooking with foil and bake for 20 minutes. Remove foil and for 10 minutes or soft pumpkin, the cheese melts, foam, and the toppings are golden. For extra browning, bake it for 1-2 minutes (look closely to avoid burns).
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Serving: Decorate with fresh parsley or basil. Take a break for 5 minutes before serving.
** Pre -cooking pumpkin shells before food is a good way to cook softly and perfectly after baking. Here are two ways to use the pumpkin boats to cook (prefer the pre -baking option).
Options 1: Rupture Pumpkin
The rupture softens the flesh of the pumpkin and slightly reduces the last bake time (15 minutes instead of 20). The boat is soft but not dull, and the taste of the filling will melt as expected. Fast and no additional equipment is required.
- Prepare the pumpkin: Reduce the pumpkin to the road, reduce the vertical (according to the original recipe), sprinkle flesh and boil many salt water pots.
- PAR-Boil: Cut half the pumpkin in boiling water and add a cut. It just boils for 2-3 minutes until it starts to get soft.
- Cool, drainage: use tongs to move the pumpkin to a bowl of ice or stop cooking under cold water for 1 minute. Dry thoroughly with a paper towel.
- Progress: Sprinkle 1 teaspoon cosher salt as in the original recipe and remove excessive moisture to cut for 10 minutes from paper towel. Then continue assembling and baking as directed.
Option 2: Bake the pumpkin in advance
This method is roasted by roasting the pumpkin to soften the taste. Pre -baking supplements chicken sausage and cheese toppings by adding subtle baked flavors. It ensures softness while keeping the boats that can eat boats. The total cooking time is still similar, but the pumpkin is softer and there is little “Al Dente”.
- Prepare the pumpkin: When you spread the body, preheat the oven to 400 ° F (200 ° C) as with the original recipe.
- Seasonal and Pre -roasting: Lightly wipe the cutting surface of the pumpkin with olive oil and sprinkle with salt and pepper. Cut the side to the baking sheet with the parchment. Bake for 8-10 minutes until it starts to get soft.
- Cool a little: Remove from the oven and cool for 5 minutes. Dry moisture released with paper towels.
- Progress: Put a pumpkin in a baking plate with Mari Nara sauce, put the filling items, and continue the original recipe. After baking for 15 minutes, check the completion.
