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Deborah

Deborah Dana

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Recipe of Hasselback Pumpkin with Dehydrated Tomato Pesto
Recipe

Hasselback Pumpkin with Dehydrated Tomato Pesto

10 min
20 min
Easy
42
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Prepare this easy and nutritious hasselback pumpkin recipe with dehydrated tomato. It is a soft and juicy pumpkin baked with an almond pesto, pine nuts and dehydrated tomato. Ideal as a light dinner.
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Ingredients

4 servings
  • 1/2 Cup of olive oil
  • 4 spoonfuls of pinion toasted
  • 2 spoonfuls of almond fillet and toast
  • 2 spoonfuls of dehydrated tomato
  • 4 spoonfuls of basil
  • 1 teaspoonful of oregano
  • 2 pinches of Salt
  • 1 pinch of black pepper
  • 4 pieces of pumpkin
  • 1 Cup of mushroom filleted
  • 4 spoonfuls of tofu crumbled to decorate

    Preparation

    Preheat the oven to 180 ° C.
    For the pesto, blend all the ingredients until a thick sauce is obtained. Reservation.
    Make cross cuts to the pumpkins without cutting them completely.
    Insert the sliced ​​mushrooms into the cuttings of the pumpkins and place them on aluminum foil. Bathe with the pesto and close the paper.
    Bake about 20 minutes or until pumpkins are cooked. Decorate with the tofu.

    PRESENTATION

    Serve with tomato pesto.

    TIPS

    Place the pumpkin between two wooden shovels of the same thickness so that when making the cuts, they will help you not to cut it completely.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    101041
    kcal
    5052%
    Carbohydrates
    1969
    g
    656%
    Proteins
    2060
    g
    4119%
    Lipids
    10258
    g
    15782%
    Fiber
    554
    g
    1107%
    Sugar
    542
    g
    602%
    Cholesterol
    0.0
    mg
    0.0%
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