Melt the margarine in a frying pan and stir-fry the onion, carrots and mushrooms.
Cut the chicken tenders into bite sized pieces and add to the pan, along with some firmly cooked penne pasta, and sprinkle with black pepper.
Lightly break up the boiled kabocha squash and add it to the pan as well. Stir-fry while mixing it into the cooked ingredients.
Dissolve some flour in a pan of milk, then heat the milk up and add the soup stock cubes.
Pour the sauce from Step 4 into the frying pan from Step 3 and mix everything together.
Sprinkle some cheese and panko over the top and bake in the oven.
Story Behind this Recipe
This is a recipe I thought of to use up all of the kabocha squashes that I got. I recommend this simple recipe as there's no need to cook the flour or make a white sauce but it still comes out beautifully. It only took me 15 minutes to prepare.
Gratin may have a high-calorie image but this recipe uses low-fat milk, chicken tenders and low-calorie margarine so it's a bit healthier than usual. You can fill this gratin with whatever you like but the kabocha squash helps bind everything together and lets you use less flour to keep things simple.