STUFFED PUMPKIN

Stuffed Pumpkin image

Delicious, low-carb, diabetic-friendly. Can also be made using 6 halved acorn squash.

Provided by CrisDee

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

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Ingredients

2 small pumpkin, halved and seeded
2 tablespoons butter, softened
½ pound ground beef
½ pound ground pork
1 cup chopped fresh spinach
1 cup cauliflower rice
1 onion, chopped
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup shredded Parmesan cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
Bake in the preheated oven until flesh is tender, about 50 minutes.
Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
Bake in the oven until filling is cooked through, about 10 minutes more.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.4 g, Cholesterol 104.2 mg, Fat 28.8 g, Fiber 3.3 g, Protein 30.8 g, SaturatedFat 13.7 g, Sodium 1007.6 mg, Sugar 6.4 g