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Tender, sweet, Veggie Stuffed Pumpkin filled with tasty broccoli and mixed vegetables topped with cheese or (vegetarian) nutmeg.
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Veggie Stuffed Pumpkin
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hours
- Yield: 4 1x
- Cuisine: Vegetables, Soup
- Diet: VegetarianDiet
Description
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.
Ingredients
- 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)
Instructions
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
Notes
Prepared, tried and tested by Caashifa Adams Young
Nutrition
- Serving Size: 1
- Calories: 241
- Sugar: 6
- Sodium: 322
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 5
- Protein: 7
- Cholesterol: 42
How about a different kind of pumpkin – not fresh but Pumpkin Seeds: Gluten-Free with
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Yummy!
Hi Cherie – yes I totally agree with you, super delicious. Hope you enjoy it should you try it out