Yellow Squash Stuffed with Chicken, Broccoli, and Cheese

Do you love pasta, but keep fit? This wonderful recipe will help solve this dilemma. To do this, you need a special kind of pumpkin spaghetti (yellow squash), not a gram of oil, because this wonderful dish is cooked in the oven. The historical homeland of this type of pumpkin is North America, where local Indians have grown it since time immemorial. Perhaps the recipe will seem a little laborious, but the result is definitely worth it – the dish turns out to be healthy and satisfying, and with such an interesting serving, it is also suitable for a festive table.

Summary

Ingredients

• 1 medium spaghetti pumpkin (1.1 kg -1.3 kg.)
• 1 tablespoon. inflorescences of broccoli
• 1 bunch kale
• 2 tablespoon. milk 2% fat
• 1 clove garlic, crushed
• 110 g curd cheese
• 0.25 Art. grated parmesan
• 1.5 tablespoon. mozzarella, grated
• 0.25 Art. yogurt
• 2 boiled chicken breasts, diced meat

Instructions

1. Preheat oven to 200 ° C.
2. With a sharp knife, carefully make about 4 cuts of 1.2 cm in the pumpkin, so that steam comes out of it during cooking.
3. Place the pumpkin on a baking sheet and bake for about 1 hour 30 minutes. Let cool on a baking sheet for 20 minutes.
4. At this time, boil water in a saucepan and prepare a bowl with ice and water. Blast the broccoli slightly in boiling water, then transfer to a bowl of ice. Drain and set aside.
5. Cut the pumpkin in half lengthwise and remove the seeds with a spoon. Use a large fork to pull the fibers of the pumpkin out of the rind (if necessary, use a towel to hold the pumpkin in place). Set aside the spaghetti and rind.
6. Put the garlic in a saucepan and cover with milk, heat over medium-high heat for about 3 minutes, until it starts to simmer. Reduce heat to medium, add curd cheese, parmesan, and 1 tablespoon. mozzarella and stir until cheese is melted.
7. Turn off the stove, stir in yogurt, and season with salt and pepper. Remove the garlic. Add pumpkin spaghetti, kale, chicken, and broccoli, toss to coat with cheese. Spread the mixture into the pumpkin rind. Sprinkle with the remaining 0.5 tablespoon. mozzarella.
8. Preheat the oven with the grill function. Place the stuffed pumpkin on a baking sheet and bake for a few minutes, until the cheese melts and begins to bubble.