Tender, sweet, Veggie Stuffed Pumpkin filled with tasty broccoli and mixed vegetables topped with cheese or (vegetarian) nutmeg.Print
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
Thanks for stopping by
As always, if you make this recipe please leave me a comment, rate the recipe, and tag me @_esmesalon on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch, so please sign up for my newsletter to get delicious homemade tried and tested recipes delivered to your inbox. And don’t forget to follow us on Pinterest, Instagram, & Twitter as I would love to connect with you there!
If you require a wonderfully tried and tested recipe book for yourself, or as a gift, please visit the shop and look at all those excellent Recipe eBooks.