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Feta-Stuffed Squash with Crème Fraîche

Feta-Stuffed Squash with Crème Fraîche
This unassuming squash dish took me by surprise with its effortless charm. Roasted to perfection, it boasts a golden feta crust that turns wonderfully crispy while the interior remains silky smooth. A dollop of cool crème fraîche perfectly balances the richness. It's impressive enough for company but easy enough for a weeknight dinner. The salty feta and creamy finish perfectly complement the natural sweetness of the squash without overpowering it. It's hard to believe that such a satisfying dish requires so little effort. A comforting meal that still feels fresh and light.
Ingredients
  • 200 grams (7 ounces) feta cheese, crumbled
  • 400 grams (1.76 pounds) squash, approximately 150-200 grams each
  • 2 deciliters (0.85 cups) crème fraîche
Instructions

1. Preheat your oven to 190°C (375°F).

2. Cut the squash in half lengthwise and scoop out the seeds, leaving a 1/4 inch thick shell.

3. In a mixing bowl, combine the crumbled feta cheese and crème fraîche.

4. Divide the cheese mixture among the squash halves, spooning it into the cavities.

5. Place the stuffed squash on a baking sheet, leaving about 2.5 cm (1 inch) of space between each half.

6. Bake for 35 to 40 minutes, or until the squash is tender and the feta crust is golden brown.

7. Serve hot and enjoy your delicious creation!

Tools
  • baking sheet
  • mixing bowl
  • spoon
  • oven

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