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Recipe of Cheese Stuffed Pumpkins
Recipe

Cheese Stuffed Pumpkins

30 mins
21 mins
Low
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Enjoy this recipe for pumpkins stuffed with 3 cheeses: mozzarella cheese, Oaxaca cheese and Chihuahua cheese, a combination that will fascinate you, because its secret is simplicity and practicality. In addition, it is ideal as a garnish. Prepare it as part of your weekly menu!
Learn more about Brenda Villagomez

Ingredients

4 portions
  • water, for the pumpkins
  • 4 pumpkins
  • salt, for the pumpkins
  • 1/4 cups onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 cup Oaxaca cheese, in cubes
  • 1 cup chihuahua cheese, grated
  • 1 cup mozzarella cheese, grated
  • 3 tablespoons parsley, finely chopped
  • salt
  • pepper
  • 1/4 cups butter, cubed, for baking

Preparation

Cook the squash in hot water and salt for 6 minutes or until soft. Drain, cool and with the help of a knife make a hole in the middle to hollow them out, remove the filling and reserve.
Preheat the oven to 200 ° C.
Mix the onion, garlic powder, Oaxaca cheese, Chihuahua cheese, Mozzarella cheese and parsley in a bowl until integrated. Season with salt and pepper. If you want you can add the pumpkin filling.
Fill the pumpkins with the previous mixture. Place on a baking sheet with butter, bake for 15 minutes at 200 ° C. Serve hot and accompany with pasta.

PRESENTATION

Serve on a plate, accompanied with pasta and fresh water.

TIPS

Put the pumpkins in cold water once they have cooked.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
356.8
kcal
17.84%
Carbohydrate, by difference
4.2
g
1.4%
Protein
17.8
g
35.6%
Total lipid (fat)
30.2
g
46.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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