Pumpkin spaghetti with vegetables
178 recipes
Pumpkin stuffed with vegetables
ingredients
servings
2
Pumpkin
1500 grams
Broccoli
200 grams
Onions
1 half
Garlic
1 wedge
Carrots
1 unit
Parsley
1 teaspoon
Basil
4 leafs
Yellow peppers
1 unit
Spinach
100 grams
Chives powder
1 teaspoon
Vegetable broth
300 mL
Soft fresh cheese
30 grams
Grated cheese
2 spoons
Extra virgin olive oil
3 spoons
Iodized salt
2 pinches
Black pepper
to taste
Nutmeg
to taste
single courses from Italy - Sicilia
Pumpkin stuffed with vegetables
Pumpkin stuffed with vegetables
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegetables .... in Pumpkin
preparation
step 1
Pumpkin: Use a trumpet pumpkin or a small round to cut the pumpkin in half, holding the underneath that we will use for filling
step 2
empty it and put it to bake for 45 minutes from the first boil the pulp cut it to julienne or cubes
step 3
Vegetable broth: prepare broth, with 1/2 vegetable nut or with vegetables and vegetables
step 4
Vegetables: bake the broccoli peaks for 10 minutes from the first boil
step 5
peppers cut the spinach leaves into small pieces, chop them with their hands
step 6
chop the parsley and basil to julienne the thin sliced carrot onion
step 7
Cooking: In a large frying pan, fry the garlic with 3 tablespoons of oil, add all the vegetables, including the pumpkin
step 8
season with salt in a grate of pepper and one of nutmeg to make it jump to high flame for 2 minutes
step 9
remove the garlic and add the broth while continuing to cook for another 30 minutes
step 10
Pumpkin: at the end of cooking, with the mixture, fill the pumpkin
step 11
take the cheese slices, put them over and let them sagging slightly sprinkle over the grated cheese
step 12
In the oven: Cover a plate with an oven paper to support the pumpkin
step 13
switch to a preheated oven at 180 ° with grill function for 10 minutes and serve
