Kabocha squash with shredded meat

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Kabocha squash with shredded meat

Author: Cocinando con JVP Ingredient type: Pantry and commissary Country / Region: Brazilian, South American Category: Main dish Keys: Corn free Egg free Gluten free

Difficulty: Intermediate Prep time 20 min Cook time 55 min Total time 1 hr 15 mins

Servings: 6

Ingredients

Servings

1 unit Kabocha squash (medium)
400 grams shredded dried meat (You can exchange this ingredient for shredded chicken breast or shrimp)
2 units onion
4 cloves garlic
3 tablespoons cream cheese (If you wish, you can place more or less depending on your taste.)
4 tablespoons olive oil (it will be used to sauté the filling)
parsley (quantity to your liking)
chives (quantity to your liking)

Instructions

Prep of Kabocha squach
Cut the pumpkin lid and with a spoon remove the seeds.
Then wrap it in the aluminum paper and place it in a refractory/shape in a way that stands.
Place it in the heated oven at 250ºC for 45 minutes. Remove from the oven and make sure the stern is cooked and softened to be removed easily with a spoon. Remove the stern and reserve it.

TIP 1: Don't scrape too much so that the walls of the pumpkin don't get too thin and open up in the preparation.. TIP 2: If it does not stop standing, remove a very thin sliver of the bottom shell to make it straighter..
Mark as completed
Prep of the meat
In a large saucepan sauté the onion and garlic in olive oil and add the dried meat sauté for a little and then put the mashed pumpkin part.
Remove from heat, add the cream cheese, mix well and fill the pumpkin and place in the oven for 5-10 minutes to serve warmth.

Mark as completed

Notes

Side dishes: Rice and salads of your choice.