Stuffed Pumpkin recipe

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Ingredients

2 small pumpkin, halved and seeded
2 tablespoons butter, softened
½ pound ground beef
½ pound ground pork
1 cup chopped fresh spinach
1 cup cauliflower rice
1 onion, chopped
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup shredded Parmesan cheese

Nutrition Info

465.6 calories
carbohydrate: 23.4 g
cholesterol: 104.2 mg
fat: 28.8 g
fiber: 3.3 g
protein: 30.8 g
saturatedFat: 13.7 g
servingSize: -
sodium: 1007.6 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.

  2. Bake in the preheated oven until flesh is tender, about 50 minutes.

  3. Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper, fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture, top each with remaining Parmesan cheese.

  4. Bake in the oven until filling is cooked through, about 10 minutes more.

Recipe Yield

4 pumpkin halves

Recipe Note

Delicious, low-carb, diabetic-friendly. Can also be made using 6 halved acorn squash.

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