Vegetable-Stuffed Pumpkins

0
Average: 0 (0 votes)
(0 votes)
Vegetable-Stuffed Pumpkins
share Share
print
bookmark_border Copy URL
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1231
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,231 cal.(59 %)
Protein37 g(38 %)
Fat86 g(74 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage37.8 g(126 %)
Vitamin A2.4 mg(300 %)
Vitamin D1 μg(5 %)
Vitamin E19.7 mg(164 %)
Vitamin K107.9 μg(180 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂1.6 mg(145 %)
Niacin18.8 mg(157 %)
Vitamin B₆2.3 mg(164 %)
Folate755 μg(252 %)
Pantothenic acid7.5 mg(125 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C344 mg(362 %)
Potassium5,513 mg(138 %)
Calcium748 mg(75 %)
Magnesium179 mg(60 %)
Iron15.8 mg(105 %)
Iodine84 μg(42 %)
Zinc6.1 mg(76 %)
Saturated fatty acids40 g
Uric acid744 mg
Cholesterol97 mg
Complete sugar64 g

Ingredients

for
4
Ingredients
4 small Pumpkin (such as sweet dumpling squash)
2 Tbsps Pumpkin seed oil
2 yellow and red Bell pepper
5 Cherry tomatoes
150 grams button Mushroom
1 Zucchini
1 onion
1 garlic clove
250 grams Bacon
2 Tbsps butter
salt
freshly ground peppers
1 tsp Curry powder
80 milliliters Vegetable broth
200 grams Cheddar cheese
350 grams lamb's lettuce
1 handful Beet sprouts
How healthy are the main ingredients?
Pumpkin seed oilPumpkinZucchinioniongarlic clovesalt

Preparation steps

1.

Preheat a convection oven to 200°C (approximately 390°F).

2.

For the pumpkins: Slice the tops off the pumpkins and hollow out the seeds and flesh with a spoon, leaving 2 cm (approximately 3/4 inch) thick walls. Brush with the pumpkin seed oil. Cut the flesh into cubes.

3.

For the filling: Rinse the bell peppers, cut in half, remove the seeds and white ribs and cut into small cubes. Rinse and halve the tomatoes. Wipe the mushrooms with a damp paper towel and cut into slices. Rinse and trim the zucchini, cut in half lengthwise and cut into slices. Peel and finely chop the onion and garlic. Cut the bacon into cubes. Heat the butter in a skillet. Add the onion, garlic and bacon, and cook until the onions are translucent and the bacon is golden. Add the pumpkin cubes and cook for 2-3 minutes. Add the bell peppers, zucchini, tomatoes and mushrooms, and cook for another 2 minutes. Season with salt and pepper to taste, and the curry powder. Add the broth. Simmer for 5 minutes and season to taste. 

For assembling: Stuff the pumpkins with the filling. Coarsely chop the cheese and place on top of the pumpkins. Grease a casserole dish with olive oil and place the pumpkins inside. Bake until soft, about 20-25 minutes.

4.

For serving: Rinse the lettuce and spin dry. Place on plates as a bed for the pumpkins. Place the pumpkins on top the the lettuce and garnish with the beet sprouts.