Squash Stuffed

Name: Squash Stuffed
Yield: 4
Ingredients: Pepper; Salt; ½ dl Vegetable stock; ½ dl White wine; 1 bundle Fresh chopped Mint; 1 bundle Fresh chopped thyme; 2 tbsp Becel liquid; 2 clove Finely chopped/pressed garlic; 2 clove Minced garlic; 20 g Sun-dried tomatoes cut in small cubes; 250 g Cream fine naturell; 3 Onions, diced; 30 g Pine nuts; 4 tbsp Danish water; 4 Squash; 50 g Sun-dried tomatoes cut into strips; 500 g Minced pork

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Squash Stuffed

		Pepper
		Salt
½	dl	Vegetable stock
½	dl	White wine
1	bundle	Fresh chopped Mint
1	bundle	Fresh chopped thyme
2	tbsp	Becel liquid
2	clove	Finely chopped/pressed garlic
2	clove	Minced garlic
20	g	Sun-dried tomatoes cut in small cubes
250	g	Cream fine naturell
3		Onions, diced
30	g	Pine nuts
4	tbsp	Danish water
4		Squash
50	g	Sun-dried tomatoes cut into strips
500	g	Minced pork

Instructions for Squash Stuffed

To prepare the Squash Stuffed recipe, please follow these instructions:

Wash thoroughly squashene. Crack them in half and hollow-out them with a spoon.

Fill: Came the onion and garlic in a saucepan and sauté it in Becel liquid. Add the meat and Brown it well. Season with salt and pepper. Add the sun-dried tomatoes, Cream fine Naturell and thyme. Warm it all through quickly.

Come fill in squashene. Pour broth and white wine in a baking dish and place the squashene in the dish.

Bake in a 150 degree C. alm. oven for about 45 min. Sprinkle pine nuts over the Court after 30 min and behind finished.

Stir all ingredients together to make sauce and serve it to the filled squash, along with green salad and delicious bread.

Squash Stuffed

Ingredients for Squash Stuffed

Instructions for Squash Stuffed

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