Stuffed Baby Pumpkins
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.7 g | (112 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 546 μg | (182 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 4,647 mg | (116 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 666 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 59 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 8 baby Pumpkin
- 2 Tbsps olive oil (plus extra for brushing)
- 1 small onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 tsp chopped Sage
- 1 tsp chopped thyme
- 2 slices slightly stale Bread (diced)
- ¼ cup Pine nuts (toasted)
- 1 stick Celery (finely chopped)
- ¼ cup dried Apricot (chopped)
- salt (to taste)
- peppers (to taste)
- 0.333 cup vegetable stock
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Slice off the top of each pumpkin and scoop out the seeds. Discard the seeds. Put into a baking dish and pour in a little water. Bake the pumpkins and the tops for 15 minutes. Remove from the oven and drain off the water.
3.
Heat the oil in a frying pan and cook the onions for a few minutes until softened but not browned. Add the garlic, sage, thyme, and celery. Cook, stirring for, 1 minute, then remove from heat and stir in the remaining ingredients, except the stock.
4.
Spoon the filling into the pumpkins. Any remaining stuffing may be baked separately in a lightly greased baking dish.
5.
Spoon the stock evenly over the filling. Brush the pumpkins and the tops with a little oil.
6.
Bake for about 15 minutes, until the stuffing is lightly browned and piping hot. Put the tops on the pumpkins and serve immediately.
