Mushroom Filled Mini Squash

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(1 vote)
Mushroom Filled Mini Squash
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Healthy, because

Even smarter

This dish is packed with fiber and B vitamins including riboflavin thanks to the mushrooms.

If you don't have edam cheese, you can use mozzarella or parmesan instead.

Ingredients

for
8
Ingredients
5 small Squash (e. g. butternut squash or acorn squash, lids cut off or halved)
2 Tbsps sunflower oil
2 Tbsps butter
36 ozs Mixed Mushrooms (e. g. chanterelles, shiitake, sliced)
2 garlic cloves (crushed)
2 cups heavy cream
1 ½ cups Edam cheese (grated)
1 egg
How healthy are the main ingredients?
Mushroomgarlic cloveegg
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Small pot mit Deckel, 1 Tablespoon, 1 Wooden spoon, 1 Immersion blender, 1 Measuring cups

Preparation steps

1.

Heat the oven to 425°F.

2.
Brush the squash with oil and place on a grease baking tray. Bake for 30 minutes.
3.
To make the filling heat the butter in a large pan and fry the mushrooms for 5 minutes. Add the garlic and remove from the heat.
4.
Add the cream, cheese and the egg. Season with salt and ground black pepper and a pinch of nutmeg.
5.
Fill the squash with the filling and bake for another 15 minutes.