Pumpkin Tomato Cheese Gratin
You can substitute chicken tenderloin with bacon or other meats. You can use ketchup + sriracha instead of tomato puree.
Ingredients
Main ingredients
- Fresh King Oyster Mushroom 50 g
- Minced Garlic 0.5 teaspoon
- Mozzarella Pizza Cheese 25 g
- Chicken Tenderloin 80 g
- Chicken Stock 5 g
- Tomato Puree 90 g
- Onion 0.5 half (1/2 piece)
- Steamed Pumpkin 160 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
29.32 g
40%
Protein
29.28 g
40%
Fat
6.56 g
20%
Cooking steps
-
1
Wrap the frozen pumpkin with plastic wrap, poke holes, and microwave for 4 minutes.
-
2
Heat oil in a pan, add the chicken tenderloin and finely chopped onion, sauté, then cut up the chicken and add some black pepper.
-
3
While doing step 2, take the microwaved pumpkin and put it in a gratin dish, mash it, add 3T allulose and 2T almond breeze, and mix well.
-
4
In the pan, add tomato puree, 0.5T chicken stock, 0.5T minced garlic, 1T allulose, black pepper, and chopped mushrooms. Sauté everything together.
-
5
Pour the sautéed mixture over the pumpkin in the gratin dish, sprinkle cheese on top, and air fry at 180°C (356°F) for 10 minutes.
