Stuffed squash cheese bake (Print Version)
# Ingredients:
01 -
2 red kuri squashes.
02 -
150 g of diced bacon.
03 -
150 g of Saint-Nectaire cheese.
04 -
100 g of cooked chestnuts.
05 -
1 onion.
06 -
20 cl of fresh cream.
07 -
Olive oil.
08 -
Salt.
09 -
Pepper.
# Instructions:
01 -
Heat your oven to 180°C.
02 -
Slice off the tops of your squashes like lids, then scoop out the seeds with a spoon. Coat the inside with olive oil and sprinkle with salt and pepper.
03 -
Set the squashes and their tops on a baking tray. Pop them in the oven for about 20 minutes to start softening.
04 -
Chop the onion finely, then cook it in a skillet with some olive oil. Toss in the bacon and let it crisp up nicely.
05 -
Crumble the cooked chestnuts into the skillet, then stir in the cream. Simmer on low heat for a couple of minutes.
06 -
Dice the Saint-Nectaire cheese into small cubes and mix them with the filling in the skillet. Stir lightly so the cheese melts but isn’t overworked.
07 -
Remove the squashes from the oven. Fill them generously with the mixture. Bake them again, uncovered, for about 10 more minutes until bubbly and golden.
# Notes:
01 -
Serve hot and scoop out the tender squash with the melted filling.
02 -
Optionally, garnish with fresh parsley before serving.