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Ingredients
Stuffed Patty Pan Squashes
- Ingredients
- 8 Patty pan squashes
- ½ green Bell pepper
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 350 grams Ground lamb
- 2 Tbsps Tomato paste
- 200 crushed, canned Tomatoes
- 1 can Kidney beans (240 grams, drained)
- 2 Tbsps raisins
- salt
- freshly ground peppers
- 1 tsp thyme
- chili peppers
- 1 tsp sweet ground paprika
- Cumin
- 200 milliliters Vegetable broth
- fresh cilantro (for garnish)
- 150 grams Crème fraiche
Preheat the oven to 180°C (approximately 350°F).
Rinse the squash, cut a lid and remove the seeds and fibers. Rinse the bell peppers, remove seeds and ribs and cut into small cubes.
Pell the onion and garlic and finely dice. Saute both in a pan with hot olive oil. Add the ground lamb and continue to saute until browned. Stir in the bell peppers, tomatoes, drained beans, raisins, thyme and paprika. Season with salt, pepper, chile flakes and cumin. Spoon the mixture into the squash. Replace the lid and put in a baking dish with the broth. Bake for 45 minutes.
Serve with cilantro leaves and a dollop of crème frâiche.
Healthy, because
Pumpkin is a good supplier of vitamin A, B vitamins, potassium, copper and manganese. We need these substances, for example, for a healthy water balance and vision at dusk. The raisins in the stuffed patissons bring fibre into play and stimulate sluggish digestion.
Even smarter
For patissons filled with minced meat you can also use minced beef. This is low in fat and rich in protein.