Pumpkin Tomato Cheese Gratin
You can substitute chicken tenderloin with bacon or other meats. Instead of tomato puree, you can use ketchup plus Sriracha.
Ingredients
Main ingredients
- Mild Bacon 40 g
- Beef Chuck (front leg) 40 g
- Pumpkin 170 g
- Minced Garlic 0.5 teaspoon
- White Button Mushroom 50 g
- Mozzarella Pizza Cheese 30 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
33.65 g
38%
Protein
28 g
31%
Fat
12.3 g
31%
Cooking steps
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1
Cover 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. Stir-fry, then cut the tenderloin into pieces and add black pepper.
-
3
While doing step 2, remove the microwaved pumpkin and put it in a gratin dish. Mash it and mix in 3 tablespoons allulose and 2 tablespoons Almond Breeze.
-
4
In a pan, add tomato puree, 0.5 tablespoon chicken stock, 0.5 tablespoon minced garlic, 1 tablespoon allulose, black pepper, and chopped mushrooms. Stir-fry everything.
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5
Pour all the stir-fried mixture into the gratin dish, sprinkle cheese on top, and air fry at 180°C for 10 minutes.
