Whatever the preparation (sweet or savory), pumpkin is always delicious and nutritious! Know that pumpkin is rich in vitamin A.
Ingredients
- 2 small São Paulo pumpkins
- 2 cups cooked and shredded chicken breast
- ½ cup cooked rice
- 1 chopped onion
- 2 tablespoons of oil
- 2 tablespoons of olive oil
- 1 tablespoon minced garlic
- 1 can of drained green corn
- 1 pot of low-fat natural yogurt
- 1 cup of light cream cheese
- 2 tablespoons of breadcrumbs
- 3 tablespoons of chopped green chilli
- 1 cup grated mozzarella cheese (Optional)
- Black pepper to taste
- Salt to taste
Preparation Mode
- Preheat the oven to 200ºC.
- Cut the pumpkin in half and coat in oil.
- Place in a mold, with the pulp side down.
- Cover with aluminum foil and bake for 20 minutes.
- Using a spoon, remove the seeds and some of the pulp. Book.
- In a frying pan, over medium heat, sauté the onion and garlic in olive oil.
- Add the chicken and rice and sauté some more.
- Add the corn and mashed pumpkin pulp.
- Season with salt and pepper.
- Add the yogurt, cottage cheese and green chillies.
- Thicken with breadcrumbs and stuff the pumpkins.
- If you prefer, top with cheese.
- Bake at medium temperature for 30 minutes or until the cheese melts.
- Serve immediately.
Mom Tips
The pot of yogurt is 200 grams.
Serve the pumpkins with a green salad.
You can vary the filling to your liking.
Approximate yield of 4 servings.
Source: https://www.receitasdemae.com.br/receitas/abobora-recheada/
