Squash Stuffed Baked “Autumn Foxtrot” Recipe
Tender, juicy, slightly sweet squash flesh and delicious savory filling-this is the secret of the popularity of this dish! Interesting shape and bright colors of vegetables excite the appetite and create a good mood!
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Wash and dry the squash. Cut off the tops and remove some of the pulp with the seeds.
  2. Prepare the filling: Cut the green and red pepper into small pieces, as well as cut the tomatoes.
  3. Finely chop the onion and carrot.
  4. Cut the ham into small cubes.
  5. Simmer until half-cooked onions, carrots, peppers, tomatoes. Add salt, spices, ham, rice, and oil. Mix and fill the squash. Put in a fireproof form to bake at 170*C for 15 minutes. We take out, add in the intervals of pepper cut into strips, tomato slices and garlic cloves (garlic turns out very tasty!) in the shell. Bake for about 15 minutes until the squash is soft.
  6. We take it out, let it cool down a little. Lubricate with oil and decorate with herbs! Treat!
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