Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7a67300414be4623a5f3971aa3ea18e9",
    "updated": "2025-04-24T10:29:15.251Z",
    "title": "Squash and Tuna Melt Casserole",
    "subtitle": "Summer Squash Tuna Bake",
    "description": "This recipe transforms the classic tuna melt into a nutritious and flavorful dish featuring summer squash.  The familiar tuna and cheese combination is enhanced by the squash, creating a satisfying and delicious meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm small summer squash (aim for different shapes and colors)",
          "kosher salt and freshly ground black pepper",
          "extra-virgin olive oil",
          "scallions, trimmed (including ½ inch off the green tops), thinly sliced",
          "fresh thyme leaves",
          "dried chile flakes",
          "two 5 ounce cans oil-packed tuna",
          "shredded good-quality extra-sharp cheddar cheese"
        ]
      }
    ],
    "instructions": [
      "Trim the ends of the squash and cut in half lengthwise. For round or pattypan squash, slice through the center.",
      "Sprinkle the cut sides of the squash with 2 teaspoons of salt and let them drain for at least 1 hour, or up to 24 hours (refrigerate if draining for more than 2 hours).",
      "Heat a generous amount of olive oil in a skillet over medium heat.",
      "Add the sliced scallions, thyme leaves, chile flakes, ½ teaspoon of salt, and a few twists of black pepper to the skillet.",
      "Cook for 3 to 4 minutes, until the scallions soften and release their aroma, but do not brown.",
      "Remove from heat and, once cooled slightly, taste and adjust seasonings as needed.",
      "Preheat oven to 450°F.",
      "Place the squash cut-side down on a rimmed baking sheet (use two sheets if necessary to avoid overcrowding).",
      "Roast the squash until slightly shrunken, browned on the cut sides, and starting to become tender, but not mushy.  Roasting time will vary based on the size and type of squash.  For a typical 6-inch zucchini, this should take approximately 15 minutes. (Keep the oven on.)",
      "Transfer the roasted squash pieces to a baking dish, arranging them snugly in a single layer, cut-side up.",
      "Distribute the cooked scallions evenly over the squash.",
      "Flake the tuna and spread it evenly over the scallions.  Then, sprinkle the cheddar cheese evenly over the tuna.",
      "Bake for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.",
      "Allow to cool for about 5 minutes before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]