Undoubtedly, the pumpkin is the Queen of Autumn: its sweet taste and its softness are two distinctive elements of this spectacular vegetable. We make the most of the pumpkin: just dig it and stuff it with other autumn scents to give it a new, intriguing, look. Discover the pumpkin stuffed with mushrooms and sweet potatoes.
Video of the Recipe
Identity Card of the Recipe
- 65 KCal Calories per serving
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Ingrediants
- 1 kg (1 small, Delica) of pumpkin
- 300 g of champignon or chiodini or pioppini mushrooms
- 200 g of sweet potatoes
- 200 g of mozzarella
- Q.b. of salt
- Q.b. of pepper
- 1 teaspoon of garlic powder
- 2 tablespoons of extra virgin olive oil
- 50 ml of milk
Materials Needed
- Chopping board
- Long blade knife
- Spoon or digger
- Casserole with lid
- Baking tray
- Baking paper
Preparation
- Wash the sweet potatoes, peel them and cut the pulp into cubes.
- Clean the mushrooms, cut them into slices.
- Pour a drop of oil into a saucepan or pan and sauté the mushrooms and diced sweet potatoes: when they are browned, add a ladle of water, add salt and pepper, season with garlic, cover with the lid and continue cooking. cooking for about ten minutes.
- In the meantime, dedicate yourself to the preparation of the pumpkin. Wash it thoroughly and brush it to remove traces of earth and other impurities. Remove the cap using a long-bladed knife. With a spoon, dig the inside to remove the seeds and filaments.
Which pumpkin to choose?
We recommend preferring a small Delica pumpkin, to be able to dig it more easily and to facilitate cooking.
If the pumpkin weighs over one kilo, we recommend blanching it in water for 5 minutes (after emptying it of its seeds) before cooking it in the oven.- When the vegetables are cooked, collect them in a bowl and mix with diced mozzarella and a little milk. Stuff the hollowed out pumpkin with the filling and bake in the oven at 180 ° C for about 45 minutes, taking care to cover the pumpkin with aluminum foil for the first 20-25 minutes, to favor a humid environment and maintain a soft pulp.
- After the necessary time, remove the pumpkin from the oven and serve it whole, cutting it into slices in front of the guests for a "surprise" effect.
Alice's comment - PersonalCooker
Pumpkin is the perfect treasure chest to hide many goodies! You can even fill it with partially cooked rice or with melted cheese! Try it in all its delicious variations: it is even good with an apple filling!Nutritional values and Health Comment on the recipe
Baked Stuffed Pumpkin is a food that belongs to the group of elaborate side dishes.
It has an average energy content, mainly supplied by carbohydrates, followed by lipids and finally proteins.
Carbohydrates are similarly distributed between simple and complex, predominantly unsaturated fatty acids and peptides with a medium biological value (medium between high in mozzarella and low in pumpkin, mushrooms and sweet potato).
The intake of fiber is not high and that of cholesterol is insignificant. It contains lactose but is free of gluten and histamine.
Baked Stuffed Pumpkin is a recipe that lends itself to most diets.
It has no major contraindications for dietary therapy aimed at moderating overweight and metabolic pathologies, as long as the frequency of consumption and the relative portions are adequate.
It should be avoided in case of lactose intolerance; on the contrary, it has no contraindications for celiac disease and hypersensitivity to histamine. It is suitable for the vegetarian philosophy but is rejected by the vegan one.
The average portion of Baked Stuffed Pumpkin is 150 g (about 100 kcal).
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