Stuffed zucchini come to the rescue of housewives when they need to quickly and deliciously feed their family a healthy dinner.
In autumn, zucchini is replaced not only by bell peppers, but also by pumpkin. Stuffed pumpkin is a bright, aromatic and healthy dish.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how to cook.
You will need:
- butternut squash 2 pcs;
- broth or water 2 cups;
- quinoa 1 cup;
- bell pepper 2 pcs;
- green onions and parsley to taste,
- hazelnuts 100 gr,
- vegetable oil 80 ml;
- apple cider vinegar 50 ml;
- Dijon mustard 1 tbsp;
- cheese 50 gr;
- pepper and salt to taste.
How to cook
1. Cut the pumpkin into 2 parts, remove the seeds and rub the inside with vegetable oil. Bake in an oven preheated to 200 degrees for 20-25 minutes until the pumpkin becomes soft.
2. Pour water or broth over the quinoa, bring to a boil and cook over medium heat until the liquid is absorbed – 12-15 minutes.
3. Chop the herbs, nuts and peeled bell pepper, mix together, add vegetable oil, vinegar and mustard, salt and pepper to taste.
4. Fill the pumpkin and sprinkle grated cheese on top. Bake in the oven for 10-12 minutes and serve. Enjoy!
Expert: Julia Arkhipova
