If you want to eat healthy, this pumpkin and spinach pudding is for you. It is a salty elaboration with a pumpkin and spinach base without any flour, which you can consume at a light lunch or dinner. You will see that the fiber of the vegetables, together with the protein of the egg and the cheese, provide a lot of satiety. This means that food will remain in the stomach more time, therefore, you will not feel hungry after eating for a good time. In this way, you will avoid pecking, which is one of the most risky habits to gain weight. On the other hand, you should know that you can replace vegetables with others, such as beet, carrot, chard, broccoli, cauliflower, or combine them with those used in this recipe. Read reading in recipes and learn how to do pumpkin pumpkin and light spinach.
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| Ingredients to make pumpkin and spinach pudding: |
| 3 slices of pumpkin 2 eggs 30 pages of spinach 1 onion 1 clove of garlic 1 carrot 1 tablespoon of lean ricota 2 tablespoons of nutmeg dessert 2 Pinks of pepper 1 teaspoon of rosemary 1 Mustazing dessert 1 tablespoon grated cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin and spinach pudding:
1. To start with the pumpkin and spinach pudding recipe, first peel and cut the pumpkin in similar sizes to cook even. Then, cover them with the rosemary and take them to the strong baked (200 ºC – 220 ºC) for about 30 minutes or until it is well golden and cooked.
Trick: Half of time, you can turn them so that they are brown on all sides.
2. Meanwhile, pela and pile the onion and garlic clove. Then, saute the onion in a pan over maximum fire until it is transparent. At that time, the fire goes down to the middle and add the chopped garlic clutch.
3. Continue to skip until the onion is caramelized. To do this, add 1 tablespoon of hot water every time the sauteed is drying, repeat about 3 times.
4. Remove the sauteed vegetables from the fire and mix them with the spinach previously washed and chopped, the nutmeg and pepper. Try it and, if you like it, add the egg and reserve your spinach filling.
5. Pisa the pumpkin that you had cooked in the oven and, when it is cold, season it with the ricota, the mustard, nutmeg and pepper. Try it and, if you like it, add the egg.
6. Add the grated carrot and reserve your pumpkin filling. You can replace the carrot for grated pumpkin or cook about 3 more slices of pumpkin in the first step.
7. Start arming your salty pumpkin pumping with the preparation of the mold. To do this, you must grease it with oil and then flour it. Add the spinach filling first, doing some pressure to make it more compact.
8. Add the pumpkin filling and end your pumpkin and pumpkin cake with fresh cheese and grated. You can ignore it to reduce calories, but they really are very rich and are not so significant. Also, cook it in the preheated oven at 200 ºC-220 ºC for about 25 minutes. You can cook about 5 extra minutes on the grill so that the cheeses are gratin.
9. carefully unmold your pudding or spinach and pumpkin cake, turning it first on a plate with film or separator paper, and then dispose of it with the cheese up at the fountain where you want to present it. Then, it serves a portion with a source of carbohydrates, such as integral rice to complete this dish with all the necessary nutrients. To eat! What do you think of this recipe? Tell us in the comments.
