Pumpkin season begins in mid-September, and nutritionists consider this vegetable one of the healthiest for weight loss and a healthy diet. To be honest, I used to underestimate pumpkin and didn’t even like it until I learned how to cook it and use it in my PP dishes. Now I have completely changed my mind about this vegetable and I can’t even imagine my diet without it.
Today I want to share my favorite healthy recipes made with pumpkin. They are so different that it is simply impossible to choose just one, try each one. Here I have collected only proven recipes that I repeat regularly. All the recipes are simple, easy, yet colorful and interesting, and if you love pumpkin, these recipes will make you love it even more.
Cottage cheese and pumpkin casserole with poppy seeds
An incredibly beautiful, delicious casserole made from two healthy products. The casserole does not have a pronounced pumpkin flavor, and the cottage cheese turns out very soft. This dessert can be safely eaten even in the evening, since the recipe does not contain wheat flour or sugar.
KBJU per 100 g: 101/9/4/7.
Ingredients:
Curd dough:
- Cottage cheese – 500 g.
- Eggs – 4 pcs.
- Poppy – 20 g.
- Starch – 1 tbsp. l.
- Stevia.
Pumpkin dough:
- Boiled pumpkin – 500 g.
- Honey – 1 tsp.
- Lemon zest.
- Egg – 1 pc.
- Starch – 1 tbsp. l.
Preparation:
- Pour boiling water over the poppy seeds and leave to swell for a couple of minutes. Place the swollen poppy seeds on a paper towel to remove excess liquid.
- Let's prepare the curd mixture. Separate the yolks from the whites. Add cottage cheese, starch, and poppy seeds to the container with the yolks. Blend the mixture with an immersion blender until smooth.
- Add a little stevia to the whites and beat with a mixer until stiff peaks form. Place the whipped whites into the curd mixture. Carefully combine both masses with a silicone spatula.
- Place the pre-boiled pumpkin in a blender bowl and puree until pureed. We also add egg, honey, starch, and a little lemon zest. Mix well.
- Grease the silicone mold with vegetable oil. Place 2-3 tbsp into it alternately. l. each dough, one on top of the other. You can shake the mold periodically to ensure the dough is evenly distributed.
- Place the pumpkin casserole in an oven preheated to 180 degrees for about 40 minutes. Be sure to check the readiness of the dough with a toothpick.
Korean pumpkin salad
YouTube channel “Milenia Cooking Recipes”
Ingredients
- 500 g pumpkin;
- salt - to taste;
- 2–3 cloves of garlic;
- ½ teaspoon ground coriander;
- ⅓ teaspoon hot red pepper;
- 1 teaspoon honey;
- 1 tablespoon soy sauce;
- 1 tablespoon vinegar 6%;
- 1 onion;
- 2 tablespoons vegetable oil;
- several sprigs of parsley;
- 1 tablespoon sesame seeds.
Preparation
Grate the pumpkin using a Korean carrot grater. Sprinkle with salt and stir with your hands, pressing lightly - this will make the pumpkin more juicy. Add coriander, finely chopped garlic, red pepper, honey, soy sauce and vinegar to the pumpkin.
Cut the onion into small pieces and place in a frying pan with oil. Place over medium heat and stir-fry until lightly golden brown.
Transfer the onion and oil to the pumpkin. Add chopped parsley and mix the salad thoroughly. Add salt if necessary. Cover the container with the salad and refrigerate for at least 15 minutes. Before serving, sprinkle the dish with sesame seeds.
Experiment
