Creamed chestnut pumpkin, easy to prepare, low in calories and extremely tasty.
268 cal
7.6 g
48 g
5 g
8 g
Easy
Prep time
10 min prep
Cook time
40 min
Servings
2 servings
A few strong ways to stay in the same lane without starting a new search from scratch.
Check off ingredients while shopping or cooking.
Whole chestnut squash
100 grams of milk
3 grams of cornstarch
30 grams of grated yellow cheese 9%
5 grams of parmesan
A pinch of salt and pepper to taste
A pinch of granulated garlic
A pinch of monosodium glutamate (optional, you can replace it with mushroom soup powder)
Check off steps while cooking so you keep the flow.
Cut the pumpkin in half and remove the seeds
Spread a little salt and olive oil
Wrap each half in foil
Bake in the oven at 180°C for up to 30 minutes until the meat is half browned
Scoop out the pumpkin flesh with a spoon, leaving about a centimeter in circumference that will be strong enough to contain the creamed pumpkin.
Put the milk in a pot on low heat, add the cornstarch, salt, pepper and garlic.
Stir constantly until the sauce thickens about 2-3 minutes
Mix the pumpkin meat with the sauce
Put the mixture back into the shell of the pumpkin
Sprinkle the yellow cheese and parmesan
Return to the oven for a few minutes until the cheese melts and gets a golden brown color
Remove from the oven and sprinkle with parmesan and green onion
eating!