The vegetarian baked pumpkin is much easier to do than it seems, and its flavor is spectacular! Likewise, since the pumpkin is one of the star products of the coldest times, its cost is much lower and, therefore we can have an economic, complete and nutritious dish. Remove in recipes and discover with us how to make stuffed pumpkin Baked with vegetables, a perfect option so that, in addition, the little ones consume these foods that benefit their development so much.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make stuffed vegetarian pumpkin: |
| 1 palabaza 1 carrot 1 red morron onion 2 tablespoons of olive oil 1 onion of green 1 can of peas or peas 250 grams of cream cheese 1 glass of vegetable broth 1 handful of grated Parmesan cheese grain 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make stuffed vegetarian pumpkin:
1. Cut the pumpkin in the middle and cook them in the oven until they are very soft.
2. Once cooked, let cool before removing the pulp. Reserve. Apart, chop the red bell onion, green onion and carrot, and saute these ingredients in a pan with hot olive oil. When they are tender, incorporate the peas, salt and pepper, add the vegetable broth and integrate.
3. Add the pumpkin pulp to the pan and fill the pumpkins with the preparation. Have them on a previously greased plate, cover the pumpkins stuffed with vegetables with the firm cream cheese and the Parmesan cheese to taste.
4. Cook the pumpkins stuffed to vegetarian baked about 15 minutes at high temperature. When they are ready, serve hot accompanied by a green salad.
