The baked pumpkin with light mozzarella is cheesy and tasty.
I will be honest, I prepared this recipe as an alternative to pumpkin parmigiana, whose cooking times discouraged me.
So I thought of solving it by preparing a simpler version with just one layer of pumpkin and stretchy mozzarella.
Satisfying, easy, and above all faster!
PUMPKIN AND DIABETES
Pumpkin glycemic index: all types of pumpkin GI 75.
Besides the glycemic index, it is important to consider the glycemic load, which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin? – follow your dietary plan, ours includes it.
Usually, in cases of hyperglycemia, prediabetes and type 2 diabetes, pumpkin can be consumed without exceeding portions.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- pumpkin (flesh)
- mozzarella (quantity according to your dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 tablespoon breadcrumbs (or whole wheat breadcrumbs)
- 1 tablespoon cheese (grated: Grana Padano or Parmesan)
Suggested Tools
- Knife
- Cutting Board
- Baking Tray 10×11.5 inches
- Parchment paper
Preparation
Wash the pumpkin.
Cut it into slices.
Reduce the slices into regular chunks for even cooking.
For my stretchy pumpkin preparation, I used pre-sliced mozzarella in a tray.
For an even lighter version, you can use:
– mozzarella;
– light mozzarella.To limit water release during cooking:
– drain the mozzarella;
– slice it;
– place the slices on a plate with kitchen paper towels and let them rest for a few minutes.Line a baking tray with parchment paper.
Arrange the pumpkin chunks in a single layer, fitting them together.
Season with a pinch of salt and grind the pepper.Preheat the oven.
Pre-cook in a ventilated oven at 356°F (180°C) for 15 minutes.Take the baking tray with the pumpkin out of the oven and arrange on the pre-cooked pumpkin:
– mozzarella;
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– pepper.Bake again at 356°F (180°C) for another 5 minutes or until the mozzarella is stretchy.
Plate up.
Your baked pumpkin with light mozzarella is ready.
Enjoy your meal!
Storage, Tips, and Variations
The baked pumpkin with cooked mozzarella can be stored in the fridge in an airtight container for 2-3 days.
Reheat it in a hot oven for a few minutes until stretchy again.
For a lactose-free version, you can use lactose-free string cheese and naturally lactose-free aged cheese.
For a vegan version, you can use plant-based cheeses.
You can use gluten-free breadcrumbs for a gluten-free version.
You can flavor it with herbs and spices to taste, try it with rosemary or sage.
FAQ
Can people with diabetes eat pumpkin?
PUMPKIN AND DIABETES
Pumpkin glycemic index: all types of pumpkin GI 75.
Besides the glycemic index, it is important to consider the glycemic load, which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin? – follow your dietary plan, ours includes it.
Usually, in cases of hyperglycemia, prediabetes and type 2 diabetes, pumpkin can be consumed without exceeding portions.
