Pork Picadillo Stuffed squash
Ingredients
- 4 pumpkins
- 300 g. of ground pork
- 2 tomatoes
- 1 garlic clove, minced
- ¼ chopped onion
- 10 chopped almonds
- 1 cup chicken broth
- Grated Monterrey jack cheese
- Oil
- Paprika
- Salt and pepper
Preparation
- Boil squash in salted water, remove when al dente and drain. Cut the top of the pumpkin and remove the seeds and part of the interior.
- On a cold pan with onion, oil, garlic and tomato, add the ground beef, mix and season. Stir until half cooked meat is cooked add the chicken and almonds.
- Fill the pumpkin with the and cover with monterrey jack cheese, serve on a bed of cream cheese and sprinkle with paprika.
