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Veggie Stuffed Pumpkin

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Tonight’s supper is ghee (butter) fried prawns with veggie stuffed baby pumpkin. My husband is having his without cheese so he enjoyed his sprinkled with nutmeg. Mine is covered in melted cheese πŸ‘Œ

Yield: 4

Veggie Stuffed Pumpkin

stuffed pumpkin with veggies, peas, carrots and broccoli and topped with melted cheese

Delicious veggie stuffed baby pumpkin. Yummmmm. My husband is having his without cheese (vegetarian) so he enjoyed it sprinkled with nutmeg. Mine is covered in melted cheese.

Prep Time 20 minutes
Boil Time 20 minutes
Bake Time 20 minutes
Total Time 1 hour


  • 1 baby pumpkin halved and seeded
  • 1 stock cube
  • 4 Tblspns ghee
  • 1/2 head broccoli cut into florets
  • 1 cup frozen mixed veg
  • 1 spring onion
  • 1 small green pepper
  • 1 small yellow pepper
  • 1 tsp garlic powder
  • Crack of himilayan pink salt
  • Vegetable spice
  • Grated cheese (optional)
  • Nutmeg (optional)


Boil the broccoli in the stock till just tender.

Drain and cook the pumpkin in the same water till the flesh is soft.

Set aside on a baking tray and rub with some butter or ghee.

Season and add the spices

Fry the veg in the rest of the ghee then combine with the broccoli and fill the pumpkin halves.

Top with cheese or nutmeg then bake at 200C for 20 mins


Prepared, tried and tested by Caashifa Adams Young

Nutrition Information



Serving Size


Amount Per Serving Calories 241Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 322mgCarbohydrates 19gFiber 5gSugar 6gProtein 7g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

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How about a different kind of pumpkin – not fresh but Pumpkin Seeds: Gluten-Free with




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