Stuffed squash: recipes with photos for easy preparation

Stuffed squash with minced meat, baked in the oven

Stuffed squash with meat is a hearty and appetizing dish that can be prepared quite quickly. It is best to make squash with minced pork or beef.

List of ingredients:

• Patisson – 1 piece (large).
• Minced meat – 300 g.
• Rice – 150 g.
• Medium fat cream – 120 ml.
• Carrots – 1 pc.
• Onions – 1 pc.
• Apple – 1 pc.
• Egg – 1 pc.
• Salt/pepper/spices to taste.

Cooking method:

• Rinse the onions and carrots well, peel, remove the tails and possible contamination. Cut the onion into thin half rings, grate the carrots on a fine grater.
• Heat a frying pan with vegetable oil. Fry the vegetables for 5-7 minutes until golden brown, stirring constantly with a wooden spatula. Vegetables should not burn or turn into mush.
• Wash the squash and cut off its top part. Using a tablespoon, cut out the pulp without making the walls very thin - 1.5-2 cm of pulp should remain. The main thing is to remove all the seeds, as they add bitterness to the taste of the dish.
• Remove the minced meat from the refrigerator and defrost. Mash with a fork to make it softer. Add salt and pepper to taste.
• Fry the minced meat along with the vegetables. It should turn a soft pink color and be covered with a golden brown crust. Add spices (nutmeg, paprika, suneli hops).
• Boil the rice, adding a minimal amount of salt to it (so that the dish does not turn out to be too salty). Mix with fried squash pulp.
• Peel the apple and grate on a coarse grater.
• Grease the walls of the squash with butter to make them more tender. Carefully place the filling inside in layers: ½ minced meat with onions and carrots, then an apple, risk and squash pulp last, cover with the rest of the minced meat on top.

• Preheat the oven to 200 degrees. Place the squash on a baking sheet covered with foil or parchment. Bake for 40 minutes.
• While the squash is baking, prepare the sauce. Beat a raw egg and mix with cream. Salt and add pepper. Pour the sauce over the filling 15 minutes before it’s ready.

Squash stuffed with mushrooms and rice

You will need:

• Patissons – 2 pcs;
• Champignons – 300 gr;
• Rice – 0.5 tbsp;
• Large onion;
• Butter – 50 g;
• Vegetable oil – 3 tbsp;
• Salt, pepper, other seasonings.

How to cook:

Wash the fruits and cut off the caps. Remove the pulp, the easiest way to do this is with a teaspoon. You should get quite deep recesses.

In a large bowl, bring water to a boil, add salt and add the squash. You need to boil them for about five minutes.

Boil the rice until half cooked – it should remain slightly firm.

Peel the onion, cut it and fry it a little.

Cut the champignons into slices and add to the onion. Fry until done, add salt and season until done.

Mix the rice and onion-mushroom mixture. Fill each squash halfway with the mixture.

Place a piece of butter in each “pot” and add mushroom mixture on top. Cover with a lid.

Preheat the oven to 200 degrees. Cover a baking sheet with foil and place the stuffed squash. You need to bake for about forty minutes.

The dish is served with vegetable salad.

Nutritional and energy value:

Squash stuffed with meat in the oven

Stuffed squash baked in the oven is an excellent, filling and tasty lunch dish. You can take a variety of minced meat, both meat and lean.

The dish is seasonal, since squash is not as common as zucchini, for example, you can find them on the market only in the fall. Or grow it yourself on your own plot. The pulp of squash is much denser than zucchini, so dishes with squash are not so watery.

Adding sour cream makes the dish complete and juicy.

Recipe for squash in the oven with vegetable filling

Connoisseurs of simple and low-calorie, but satisfying dishes will appreciate this version of baked squash stuffed with mixed vegetables. The filling turns out very tender thanks to sour cream, and the greens give it freshness. If desired, sour cream can be replaced with mayonnaise, but this will reduce the benefits of the dish. The set of vegetables varies according to your wishes - the main thing is to guess their quantity for specific squash.

Ingredients:

• squash – 3 pcs.;
• sour cream 20% – 100 g;
• large tomato;
• Sweet pepper;
• carrots – 100 g;
• garlic cloves – 3 pcs.;
• a bunch of dill, parsley;
• salt, ground white pepper.

Cooking method:

1. Cut off the top of the squash and scrape out the middle. If desired, it can also be used for food by stewing with other vegetables.
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2. Wash the pepper and chop finely.

3. Peel the carrots and cut into short thin strips.

4. Rinse the tomato and chop it with a knife.

5. Mix the vegetables, lightly salt and add a pinch of pepper. Add sour cream and mix well.
6. Peel the garlic, pass through a press, mix with vegetables.

7. Lastly, add the washed and chopped greens.

8. Fill the squash with the filling and cover with the cut off tops. Place on a baking sheet.
9. Place an oven heated to 190 degrees on the middle rack and cook for half an hour.
10. Then increase the temperature to 200 degrees and keep in the oven for another 10 minutes.

Squash baked with eggs

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Ingredients

• 8 squash up to 12–14 centimeters in diameter;
• 1 onion;
• 3 cloves of garlic;
• 1–2 sprigs of thyme;
• 3 tablespoons vegetable oil;
• salt - to taste;
• 8 eggs.

Preparation

Cut off the tops of the squash and scoop out the pulp and seeds. Finely chop the onion. Pass the garlic through a press. Chop the thyme.

Grease the squash with 2 tablespoons of oil. Place on a baking sheet and bake for about 15 minutes at 190°C. Cool slightly.

Heat the remaining oil in a frying pan over medium heat. Fry the onion for 3-5 minutes. Add salt, add garlic and cook for another 30–40 seconds. Sprinkle with thyme, stir and leave on the heat for another couple of minutes.

Place the onion-garlic mixture in each squash, break the egg on top and add salt. Bake in the oven for 15–20 minutes at 190°C.

How to cook “Squash stuffed with minced meat”

Wash and dry the squash, then cut off the tops and remove all the insides with a spoon.

Fry the minced meat in vegetable oil, spices to taste. Pour wine into the fried meat and leave to simmer under the lid for 10-15 minutes. Separately, prepare the minced vegetables: fry the onion in vegetable oil, add the eggplants (remove the skin) and cut the pepper into strips. Fry for 4-5 minutes and add chopped tomatoes and garlic. Simmer for 10 minutes. Mix both minced meats and fill the squash with it.

Cover the squash with lids and place on a baking sheet. Pour a little water and bake in a preheated oven for 45 minutes.

Bon appetit!

Cooking method:

1) Wash and peel several squash. In general, this fruit is most often used for baking, because its shape is so reminiscent of a beautiful pot. For convenience, you can divide the squash into several parts and peel each piece separately.

The bright pulp, somewhat reminiscent of a pumpkin in color, is easy to cut, like all melons. Chop the peeled squash pulp into small cubes.

2) Peel the onion head and finely chop it.

Wash the carrots well and peel them. You can grind it in several ways - finely chop it with a knife or vegetable cutter, grate it on a grater with small or large holes. Small carrot cubes look beautiful in the finished dish.

Wash the sweet pepper, remove the core and stem and chop the pepper into small pieces. Choose the color of the pepper to your taste; red or green bell peppers are best suited here. You can use a mixture of different colored peppers. This fruit gives the dish not only external beauty, but also juiciness and a wonderful aroma.

3) It is convenient to use frozen green peas in vegetable stews. Place the required amount of peas in a deep bowl and pour boiling water over it. When it's time to add them to the dish, simply drain the water from the peas. Pour sunflower oil into a frying pan, heat it and first add the chopped onion. Fry it for a few minutes, stirring constantly. There’s no point in getting distracted now; onions have the ability to immediately turn into coals if you just leave the kitchen for a minute.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Tomatoes – 23 kcal/100g
• Sweet pepper – 27 kcal/100g
• Garlic – 143 kcal/100g
• Ground black pepper – 255 kcal/100g
• Celery roots – 32 kcal/100g
• Celery – 12 kcal/100g
• Liqueur wines – 212 kcal/100g
• Semi-dry wines – 78 kcal/100g
• Dry wines – 64 kcal/100g
• Red wine – 88 kcal/100g
• Mixed minced meat – 351 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Dry spices – 240 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g
• Patisson – 18 kcal/100g

Calorie content of products: Squash, Minced meat, Tomatoes, Onions, Bell peppers, Garlic, Celery, Vegetable oil, Red wine, Salt, Ground black pepper, Dry spices, Herbs, Water

Stuffed squash baked in the oven

The delicate taste of squash gives this dish a special sophistication.

To prepare you will need:

• Patissons – 6 pieces;
• Minced meat – 0.5 kg;
• Tomato;
• Onion;
• Sweet pepper – 2 pcs;
• Garlic – 6 cloves;
• Celery – 150 gr;
• Sunflower oil – 100 ml;
• Red wine – 70 ml;
• Water – 100 ml;
• Salt, pepper, seasonings, herbs.

Pickled squash for the winter

• garlic clove;
• 10 squash;
• 3 black peppercorns;
• a glass of vinegar;
• 3 buds of cloves;
• Bay leaf;
• bulb;
• ½ bunch of greens;
• 30 g of salt and 50 g of sugar per 1 liter of water;

Execution method:

1. The washed squash is blanched for about 4 minutes in boiling water, after which it is laid out in sterile containers.
2. Vegetables are supplemented with spices and chopped onions.
3. In a separate pan, a marinade is prepared from water, salt and sugar with the addition of vinegar.
4. Vegetables are poured with brine.
5. The jars are placed in a large saucepan to sterilize for 10 minutes.

The containers are sealed and wrapped after turning over.

Squash stuffed with buckwheat and cheese

This option for preparing stuffed squash is one of the simplest and most accessible. Despite the budget, the dish turns out to be very tasty and unusually beautiful - bright yellow fruits filled with an unusual aromatic filling - it turns out very appetizing.

To prepare this elegant dish you will need:

• Medium-sized squash - 2 pcs;
• Buckwheat – 0.5 tbsp;
• Dill - a bunch;
• Hard cheese – 150 g;
• Butter – 40 g;
• Salt and pepper.

First, rinse, sort out the buckwheat and set it to boil. Don't forget to add salt to taste.

Prepare the squash - wash them and remove the caps. Using a teaspoon, cut out the pulp.

Place the squash in a pan of boiling salted water and boil for five minutes.

Grate the cheese and chop the dill finely.

Cool the finished buckwheat and mix with cheese and dill. Season with a little pepper to taste.

Fill the fruits with the half-cooked filling, place a small piece of butter on top and fill to the top with buckwheat minced meat. Cover with a lid.

Cover a baking sheet with foil and arrange the squash. They need to be cooked for half an hour at a temperature of 200 degrees. After this time, remove the fruits from the oven, sprinkle with grated cheese and place in the oven again for ten minutes. When the cheese melts, the cheesy juicy squash will be completely ready.

Heat treatment

How to cook fried squash? To do this, take a regular frying pan, pour a sufficient amount of oil into it, and then heat it over high heat. After a slight smoke comes from the vegetable fat, you need to put the squash slices into the bowl and fry them on both sides until a reddish crust appears. In order for vegetables to lose excessive amounts of sunflower oil, after heat treatment it is recommended to place them on a paper napkin and leave them there for several minutes.