Sweet Pumpkin Tomato Gratin
You can substitute chicken breast with bacon or other meats. If you don't have tomato puree, use ketchup mixed with Sriracha instead.
Ingredients
Main ingredients
- Light Flavored Whole Grain Bacon 70 g
- Dongwon No Sugar Sweet Corn 20 g
- Low-Calorie Tomato Ketchup 15 g
- Sriracha Sauce 6 g
- King Oyster Mushroom 50 g
- Minced Garlic 0.5 teaspoon
- Mozzarella Pizza Cheese 35 g
- Onion 0.5 half onion (1/2)
- Steamed Sweet Pumpkin 170 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
32.61 g
38%
Protein
25 g
29%
Fat
12.28 g
32%
Cooking steps
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1
Wrap the frozen sweet pumpkin with plastic wrap, poke a few holes, and microwave for 4 minutes.
-
2
Heat oil in a pan, add chicken tenderloin and finely chopped onion. Stir-fry, then cut the chicken into pieces and season with pepper.
-
3
While doing step 2, transfer the microwaved sweet pumpkin into the gratin dish, mash it, and mix in 3T allulose and 2T almond breeze milk.
-
4
In the pan, cook tomato puree, 0.5T chicken stock, 0.5T minced garlic, 1T allulose, pepper, and chopped king oyster mushroom.
-
5
Pour all the stir-fried ingredients over the mashed pumpkin in the gratin dish, sprinkle cheese on top, and air-fry at 180°C for 10 minutes.
