Pumpkin stuffed belly

 

Ingredients for a cup full of squash

Zucchini: 2 pcs
Medium onion 1: number
Red bell pepper 1: number
Garlic: 2 cloves
Minced meat: 450 grams
Tomato and basil sauce: 1 cup
Dried parsley 1: teaspoon
Cumin: 1/2 teaspoon
Grated mozzarella cheese 1: measure
Salt and pepper: Enough

Pumpkin stuffed belly:
Preparation: Turn on the oven at 175 degrees Celsius. Finely chop the onion and bell pepper. Heat a frying pan and pour two tablespoons of olive oil into it. Then add the chopped onion and bell pepper and cook for about 3 minutes until they start to soften.
Grate the garlic in a pan and continue frying for another 1 minute. Then transfer the vegetable mixture to a plate.

Now put the minced meat in the same pan and cook on a medium flame until cooked (about 7 minutes).

Add the peeled vegetables to the pan. Add salt, pepper, cumin and parsley and mix. Pour the tomato and basil sauce over the meat and vegetables and let it simmer on a low flame until the water evaporates (about 5 minutes).

How to prepare chicken fahita

Now you have to make cup squash. Cut the squash into 5 cm rings. Using a sharp spoon or knife, empty the inside of each piece of pumpkin, but leave about half an inch from the bottom to act as the bottom of the cup. Do not thin the bottom and wall of the pumpkin too much, otherwise the material will leak from inside the cup.

Spread foil on the oven tray. Place the squash on a tray. Combine half a cup of grated cheese with the meat mixture, then pour the meat and vegetables into the cups with a spoon and press lightly on them. The cups should be full and slightly raised.

Place the tray in the oven for 30 minutes. Then take it out. Sprinkle half a cup of the remaining cheese on the cups and put back in the oven for 10 minutes. When the squash is slightly soft and the cheese is melted, the stuffed squash is ready to serve.