Squash stuffed with chicken in the oven. Stuffed squash with corn and chicken

Good day to all!
Not so long ago, for the first time in my life, I had a chance to cook stuffed squash. My friend on the site Sonya (Sonya 31) prompted me to do this. Sonechka, thank you so much for the wonderful idea! Until now, I have only stuffed zucchini, peppers and tomatoes from vegetables ... I used squash only in fried or salted form. And if they are very young, then they are still raw ... with garlic sauce:)
But it turned out - completely in vain. This wonderful vegetable deserves the closest attention of lovers of stuffed dishes.

In addition, there can be a huge variety of variations with filling.
So, I'll start.
I'm preparing a squash. I wash it, dry it with a paper napkin.

I decided to make the filling from chicken fillet with vegetables, without subjecting anything to preliminary heat treatment.
I wash and dry the fillets.

The fillet, in turn, decided not to grind it with a meat grinder or blender, but chop it with a knife.

All manipulations with the fillet are completed, I place it in a deep container convenient for mixing.

Then I cut the onion into quarters.

I chop the carrots. Since I have it young, I didn’t make it too small.

I put everything in a container with chicken fillet.

I had some cauliflower in the freezer - I decided to use that too.

I cut the tomatoes in a semicircle ...

I'm sending everything to a bowl with other ingredients ...

I chop the garlic with a knife ...

Putting the garlic in a bowl ...

Making spices ...

I have salt, turmeric, and a little dry adjika.
I pour the salt and spice mixture into a bowl of chicken fillet and vegetables ...

And the final touch for the filling is a finely chopped apple and chopped greens.

My apple was sweet and sour, medium in size. From greenery - green onions, dill and parsley. I would also add cilantro here, but unfortunately, at that time I simply did not have it in the refrigerator.
Now it's time to cut the crown off the squash and remove the pulp and seeds, thereby freeing up space for the filling.

This is best done with a sharp spoon.
Then I gently mix the filling of chicken fillet and vegetables, and stuff the squash with it.

The form in which I put the squash - I do not grease it with anything, I just pour a little water into it.
I don't throw away the top of the squash - it will serve as a kind of lid.

I put the form with the squash in an oven preheated to 200 degrees, bake for about 40 minutes - until the squash becomes soft.
Then I take it out of the oven ...

And with the whole family we enjoy delicious, juicy, healthy and low-calorie dish- i.e ideal option for dinner:)

Bon Appetit!

Cooking time: PT01H00M 1 h.

Estimated Serving Cost: RUB 20

It is better to take patissons young, small, with a diameter of 8-12 centimeters, because they emit less liquid when baked.

They must be washed and dried with a towel.

Cut off the tops with stalks - these are our caps, and scrape out the middle with a small round spoon.

Rub the squash from the inside with salt and set aside for 30 minutes. During this time, they will release liquid (which we do not need at all) so that the filling does not become watery when baked.

Now let's get down to stuffing.

The choice of vegetables is absolutely arbitrary - whatever is loved or what is available in the refrigerator - any will do, because delicate taste squash is combined with many vegetables.

So I had a young carrot and peas in stock. And also one ear of corn - lately I have been using it in many dishes, I really like its sweet taste in combination with meat.

I had already peeled peas. If you still have it in the pods, just peel and sort it, suddenly it will come across with a wormhole.

Wash the carrots and cut into small cubes, it will be ideal for the size of a pea.

I already had boiled corn, I just cut its grains from the cob.

Note: the best part is that this dish is out of season ... you can cook not only from fresh vegetables, but also with frozen or canned ones, they will only need to be defrosted beforehand.

You can do different things with chicken fillet - either twist it into minced meat, or just finely chop it - we like the second option more.

Peel the onion and cut into small cubes.

Chop the peeled clove of garlic too, although many people prefer to pass it through a garlic press - a matter of taste.

Grate cheese on a coarse grater.

Heat the vegetable oil in a frying pan and fry the chicken pieces for a couple of minutes, I think 2-3 minutes will be enough - let it grab a little with a golden crust.

Then add the onion, garlic and fry for another 2-3 minutes - during this time the onion will soften, and the garlic will not have time to burn.

Put the prepared carrots, peas and corn, pour in the cream, season with spices to taste and mix. Fry for about a minute, the main thing here is not to overexpose, so the vegetables will remain bright and crispy.

At the very end, add grated cheese, mix. He will bind all the ingredients. That's all, the filling is ready - let it cool down a little.

Drain the resulting liquid from the squash, you can even blot it with a paper towel for fidelity.

Wrap the stalks on the "caps" in a piece of foil, this is necessary so that they do not burn.

Stuff tightly prepared squash pots with vegetable mass and cover with "lids". Lubricate the entire surface of the squash vegetable oil so they won't wrinkle and will roast beautifully.

Put in a baking dish or on a baking sheet if preparing for a large company and put in a preheated oven.

Bake at 180 degrees for about 20-30 minutes, depending on the size of the squash.

Serve sprinkled with fresh, chopped parsley leaves.

The squash prepared in this way can be served both as a hot dish and as a cold appetizer.

And so, and so very tasty, besides, it looks quite original - why not a festive treat ?!

Patisson is a vegetable of the pumpkin family. It has an excellent taste and a very pretty shape. And now is the time to cook the squash, especially since the harvest this year was a success.

This means that I will cook a lot of them and delicious!

Chicken breast with squash - diet dish, but add a little cream for taste. Cream only adds to the flavor. So, we need chicken breast, squash, onions, carrots, bell peppers, tomato, a little oil, salt and pepper, a couple of tablespoons of cream.

Cut the chicken breast into pieces.

Wash and clean the vegetables. Remove the middle from the squash.

Turn the multicooker to the "Fry" mode for 15 minutes. If you do not have such a mode, use the "Oven" mode.

Fry the chicken breast.

Add onions and carrots and fry a little more.

Let's add the squash.

Add the sliced ​​tomato. Let's select the "Extinguish" mode, set the time to 30 minutes.

Add salt and pepper 10 minutes before the end of cooking. Cook until the time is up.

Serve hot chicken breast with squash. Bon Appetit!

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