Pumpkin Tomato Cheese Gratin
You can substitute chicken tenderloin with bacon or other meats. You can also use ketchup + Sriracha instead of tomato puree.
Ingredients
Main ingredients
- Lean Genoa Bacon 60 g
- Pumpkin 170 g
- Minced Garlic 0.5 teaspoon
- Button Mushroom 50 g
- Mozzarella Pizza Cheese 20 g
- Chicken Stock 5 g
- Tomato Puree 100 g
- Onion 0.5 half (1/2 piece)
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
33.45 g
46%
Protein
21.15 g
29%
Fat
7.83 g
24%
Cooking steps
-
1
Wrap frozen pumpkin with plastic wrap, poke holes, and microwave for 4 minutes.
-
2
Heat oil in a pan, add chicken tenderloin and finely chopped onion, sauté, then cut the chicken and season with black pepper.
-
3
While doing step 2, transfer the microwaved pumpkin to a baking 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 everything sautéed in the pan over the pumpkin in the gratin dish, top with cheese, and air-fry at 180°C (356°F) for 10 minutes.
