Baked Pumpkin Stuffed with Vegetables
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
426
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,878 mg | (47 %) | ||
| Calcium | 375 mg | (38 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Pumpkin such as Golden Nugget (about 2 kg)
- 500 grams waxy potatoes
- 2 onions
- 2 garlic cloves
- 150 grams small Salami
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- Nutmeg
- 100 milliliters dry white wine
- 75 grams grated Emmentaler cheese
Preparation steps
1.
Rinse and pat dry pumpkin, cut off lid and scrape our seeds and fibers. Hollow pumpkin to a shallow shell. Chop pulp.
2.
Preheat the oven to 180 ° C convection.
3.
Peel and rinse potatoes, dice. Peel onions and garlic and chop finely. Cut salami into slices. Combine vegetables with salami and parsley, season with salt, pepper and nutmeg. Stuff pumpkin with the mixture and pour wine into it, sprinkle with cheese and replace lid, if desired. Place onto a wire rack (place dripping pan beneath) and bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes. Remove from oven and serve.
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