What’s cool about this Low carb recipe is that you can stuff it the way you want, with whatever you have at home.
Hummm I love potatoes and I love anything made from potatoes! It’s super real food, but it delivers a generous amount of carbs! One of my favorite potato dishes is the Swiss potato, so I thought… Why not a Swiss pumpkin?
The first one I made I filled it with mozzarella cheese, bacon, chives, onions and chili peppers, but in my head several ideas of filling have already been painted, broccoli with catupiry cheese, chicken with tomatoes and cheese… Vegetarian versions are totally possible too!
Let’s go to the recipe?
Swiss Pumpkin Ingredients
- 1/4 of a large grated São Paulo pumpkin
- 100 gr of grated mozzarella cheese
- 50 gr of fried diced bacon (reserve the fat for the pumpkin)
- Chopped chives
- 1 pepper, finely chopped
- 1/2 chopped onion
- Black pepper and salt to taste
Step by step
- Fry the bacon cubes in a small non-stick frying pan (it will be the same one where you will fry the pumpkin) and when they are golden brown add the rest of the fillings you are going to use and fry until golden. The frying pan I used must be around 18 cm in diameter.
- Remove the fillings with a fork, leave the frying fat in the bottom of the pan. If you are going to use a filling without bacon, you can use olive oil or if you have little fat left over, add olive oil.
- In a bowl, grate the pumpkin on the thick drain. Season with salt and pepper and mix. Pass a line in the middle with your finger, dividing the amount in two halves.
- Line the bottom of the pan with half the pumpkin, pressing with your fingers to compress the pumpkin.
- Distribute the filling evenly, taking care to keep the squash compacted at the bottom.
- Arrange the rest of the grated pumpkin on top of the filling, compacting to form a disc.
- Turn the heat on low and fry the bottom. Use a spatula to shape it in the round shape.
- Now comes the tricky part, you need to be careful not to get burned. Carefully transfer the pumpkin to a plate, place the frying pan with the bottom facing up over the pumpkin on the plate.
- Carefully but at the same time without rolling, turn the plate and the frying pan. The bottom of the Swiss pumpkin is already fried upwards and the part that has not yet been fried downwards.
- Let the underside brown, shape with the spatula to ensure the round shape.
- The toasts are the highlight, very crunchy and delicious.
I loved! It would be nice if Swiss potato restaurants included this option with less carbohydrates on the menu.
I also register that the Swiss pumpkin is the original creation of the one that speaks to you huh! I still searched on Google and I didn’t see anyone who had an idea in that line. I love creativity in the kitchen!
If you, like me, love pumpkin, do you want more recipe tips with this super satiating and nutritious wonder? See these options!
Tell us in the comments what you think of the Swiss pumpkin? I loved it and found it mega ultra satiating, I only ate half at dinner with salad and left the other one for lunch the next day with more green salad.