Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash
Filling
Return to the oven
How it's done
Squash
Cut the top off the squash, set aside. Scoop out the squash flesh using a melon baller, leaving a border of approx. 2 cm. Roughly chop the squash flesh. Brush the squash skins with oil, season with salt, place on a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200°C.
Filling
Heat the oil in a pan, add the garlic and sauté briefly. Add the aubergine and cook for approx. 5 mins. Add the squash flesh and cook for approx. 2 mins. Pour in the balsamic and reduce briefly. Add the quinoa, tomatoes, raisins and herbs. Pour in the water, season, cover and simmer for approx. 10 mins. Spoon the filling into the squash skins.
Return to the oven
Approx. 5 mins. Remove from the oven, spoon the yoghurt on top of the squash, serve.
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