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Tender, sweet, Veggie Stuffed Pumpkin filled with tasty broccoli and mixed vegetables topped with cheese or (vegetarian) nutmeg.Print
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
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.
- 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
- 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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2 thoughts on “Veggie Stuffed Pumpkin”
Hi Cherie – yes I totally agree with you, super delicious. Hope you enjoy it should you try it out