Mini squashes stuffed with chicken, shallots and spinach

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

  1. Preheat the oven to 220°C (th. 7-8).

  2. 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.

  3. Then add the spinach leaves and let them fall for 5 minutes. Add the rice, chicken, turmeric and mustard.

  4. Continue cooking for 10 min. Salt, pepper.

  5. Cut the tops of the previously washed baby squashes and hollow them out. Fill them with stuffing and replace the hats.

  6. Place them in a baking dish, brush the skin with olive oil and bake for 40 minutes.

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