Microwave Squash Filled with Sheep Cheese and Sundried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (s) (e.g. Lil Pump Kemon or Puccini)
- 100 g sheep cheese
- 6 tomato (s), dried in oil (or number depending on taste)
- 75 g crème fraîche
- salt and pepper
- oregano
- Thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Cut off the lid on the handle side. Then the cores e.g., remove with a spoon.
- Dice the sheep cheese and the sun-dried tomatoes. Mix everything with crème fraîche and season with herbs, salt and pepper.
- If necessary, add a little salt to the hole made in the pumpkin and then pour in the sheep`s cheese mixture. Put the lid on the pumpkin and place in a microwave. Cook at 750 watts for about 15 minutes. Then you can spoon out the pumpkin nicely.
- Tip: I always choose pumpkins that are about 15-18 cm in diameter. to have. Then one is enough for 2 people. There is also a supplement, e.g., a chicken schnitzel. As a main course, I would expect one pumpkin per person.
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