Stuffed squash with raclette cheese

Stuffed squash with raclette cheese

Total: 1 hr 30 Min. | Active: 45 Min.
Nutritional value / person: 558 kcal
, Fat: 38 g
, Carbohydrate: 33 g
, Protein: 25 g


4 people


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To prepare the squash

2 squash (butternut, each approx. 800 g))
½ tsp salt


1 tbsp olive oil
2 bratwurst, insides removed, roughly chopped
1 onion, finely chopped
200 g leaf spinach, roughly chopped
1 dl meat bouillon
100 g crème fraîche
salt and pepper to taste

To roast

200 g raclette cheese, diced
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How it's done

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To prepare the squash

Halve the squash lengthwise, remove the seeds. Scoop out the flesh using a melon baller, leaving a border of approx. 1 cm. Salt the squash halves. Finely chop the squash flesh.


Heat the oil in a frying pan. Fry the sausage meat for approx. 5 mins., remove. Sauté the onion in the same pan. Add the squash flesh and cook for approx. 5 mins. Add the spinach, allow to wilt. Add the stock and crème fraîche, simmer for approx. 5 mins., return the sausage meat to the pan, season. Spoon the filling into the squash halves, place the squash on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, sprinkle the cheese on top, cook for a further 15 mins.

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