Mushroom cream stuffed squash (recipe)
| Mushroom cream stuffed squash (recipe) | |
|---|---|
| Name | Mushroom cream stuffed squash |
| Ingredients | Pumpkin • Dried porcini mushrooms • Shiitake mushrooms • Heavy cream • Salt • Fresh ground black pepper |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 62.2 |
| Fat | 5 |
| Protein | 1.1 |
| Carbohydrate | 4.1 |
| Fiber | 1 |
| Net carbohydrates | 3.1 |
| Sugar | 0.7 |
| Saturated fat | 3 |
| Cholesterol (mg) | 18.1 |
| Sodium | 7.9 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mushroom cream stuffed squash (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 375 8F Cut open the top of the pumpkin and scoop out the seeds as for a jack-o-lantern.
- Soak the dried porcini in 1/2 cup boiling water for 15 minutes. Drain and finely chop them.
- Cut the fresh shiitakes into bite-size pieces and place inside the pumpkin. Sprinkle with the chopped porcini. Pour the cream over the mushrooms and sprinkle with salt and pepper to taste.
- Bakeuntil the squash is very tender and the liquid is bubbling, about an hour. Let sit about 15 minutes to cool and for the liquid to absorb into the pumpkin flesh. Scoop out and serve the stuffing and roasted squash hot or warm
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Food tags
Vegetable,
Mushroom cream stuffed squash (recipe) details
Time:
Prep Time in Hours and Mins:1H20M
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Contributors: Prab R. Tumpati, MD
