Stuffed Kabocha Squash
Start by cutting off the top of a small kabocha squash and scoop out the seeds and pulp.Next, cut the chicken breast into strips and set aside.Then cut the peeled carrot into thin rounds and set aside.Now cut the medium onion into thin strips, the sliced bacon into strips and set aside.To assemble the recipe, transfer the kabocha squash to a slow cooker.Add the chicken seasoning and the chicken we cut earlier.Season with the salt and the black pepper.Add the carrot we cut earlier, the onion, the bacon, the coconut milk and the water.Cover the cooker, set it to high power and let everything cook for 20 minutes.After this time has passed, add the shredded cheddar cheese and the shredded mozzarella cheese.Close the cooker again and let everything cook until the cheese is completely melted.Serve.
Ingredientes
- 1 Kabocha Squash
- 1 Chicken Breast
- 1 Carrot
- 1 Onion
- 150g of Bacon
- 5g of Chicken Seasoning
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 100ml of Coconut Milk
- 180ml of Water
- 50g of Shredded Cheddar Cheese
- 50g of Shredded Mozzarella Cheese
Modo de Fazer
Start by cutting off the top of a small kabocha squash and scoop out the seeds and pulp.
Next, cut the chicken breast into strips and set aside.
Then cut the peeled carrot into thin rounds and set aside.
Now cut the medium onion into thin strips, the sliced bacon into strips and set aside.
To assemble the recipe, transfer the kabocha squash to a slow cooker.
Add the chicken seasoning and the chicken we cut earlier.
Season with the salt and the black pepper.
Add the carrot we cut earlier, the onion, the bacon, the coconut milk and the water.
Cover the cooker, set it to high power and let everything cook for 20 minutes.
After this time has passed, add the shredded cheddar cheese and the shredded mozzarella cheese.
Close the cooker again and let everything cook until the cheese is completely melted.
Serve.
