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Squash with buckwheat and cheese, recipes with photos

And again I’m coming to you with baked yellow handsome 🙂
In general, in my opinion, with regard to stuffed vegetables, in the summer there is a huge field for imagination and experimentation. After all, right now the darkness of a variety of vegetables, and many of them tolerate stuffing perfectly. In addition, you can put experiments with the filling. What, actually, I do.

Today I have prepared a dish from the category of cheap and angry 🙂 But, by the way, here it is necessary to make a reservation: in spite of this, it is also delicious.

Besides, I like the bright yellow color of the squash so much that I simply cannot remain indifferent to them.

The complexity is simple.

The total cooking time is about 1 hour.

Calorie – 172 kcal / 100 g

For cooking patissons with buckwheat and cheese, I needed the following products:

    In a saucepan I boiled water, salted it and put the scallops there for 5 minutes.

    Cheese grated on a coarse grater.
    Dill cut.
    When the buckwheat was ready, let it cool a little, then mixed it with dill and cheese. Lightly sprinkled with ground pepper.
    Squash filled half buckwheat minced meat, then put a small piece of butter and again filled with buckwheat, but already to the top. Covered a lid.

    The pan was covered with foil and put the scallops. Baked at a temperature of 200 degrees for 30 minutes.
    Then the scallops got out of the oven and sprinkled with grated cheese on top.
    Again, sent to the oven for 10 minutes – until the cheese is melted.
    That’s it, the squash is ready!
    They turned out very unusual, juicy and cheese.

    My husband, a great lover of buckwheat, now demands that he prepare such raps every day, the usual buckwheat porridge no longer suits him 🙂

    Good appetite!

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