Ingredients
- 4 mini squashes (pumpkins, patidou, jack be little)
- 250 g of chicken breasts
- 1 clove of garlic
- 1 shallot
- 200 g of baby spinach
- 120 g cooked rice
- 1 teaspoon(s) of turmeric
- 1 tablespoon(s) whole-grain mustard
-
olive oil
Preparation
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Preheat the oven to 220°C (th. 7-8).
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Chop the chicken breasts with a knife. Peel the garlic and shallot, chop them finely. Place them in a pan with a pinch of salt, melt them for 10 minutes in 1 tbsp. tablespoon of olive oil.
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Then add the spinach leaves and let them fall for 5 minutes. Add the rice, chicken, turmeric and mustard.
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Continue cooking for 10 min. Salt, pepper.
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Cut the tops of the previously washed baby squashes and hollow them out. Fill them with stuffing and replace the hats.
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Place them in a baking dish, brush the skin with olive oil and bake for 40 minutes.