Stuffed squash

Patissons can and should be stuffed too. And what delicious meat with mushrooms turns out in them, neither say words, nor describe in a cookbook ...

Cooking time 1 hour 10 minutes


Patissons 1 piece

Chicken fillet 100 g

Onion 1 pc

Carrot 1 pc

Fresh champignons 3-5 pcs

Sour cream 20% fat. 2 tbsp. l.

Vegetable oil 2 tbsp. l.


Salt to taste

Pepper to taste


Wash the patisson and cut off the lid. Remove seeds, leaving flesh around the edges.

Finely chop the onion and fry in vegetable oil with chicken fillet pieces.

Add chopped carrots into strips. Season with salt and add a little water. Simmer for 2-3 minutes.

Add sliced ​​champignons. Mix.

Add sour cream and remove from heat.

Fill the squash with the filling, cover with a lid.

Wrap in foil. Cook in the oven for 40-45 minutes at 200 degrees C.

Unfold the foil.

Put on a platter and garnish with vegetables and herbs. Serve to the table.

Bon appetit!