Keto Savory Stuffed Pumpkin
Elevate your fall menu with this irresistible Keto Savory Stuffed Pumpkin recipe, a perfect blend of hearty and wholesome flavors. Tender roasted pumpkins serve as natural bowls, brimming with a savory filling of seasoned ground beef, Italian sausage, sautéed mushrooms, fresh spinach, and a luxurious mix of cheddar and parmesan cheeses. Enhanced with aromatic garlic, onion, and thyme, this low-carb dish is baked to perfection, creating a comforting meal that’s rich in texture and flavor. Ideal for entertaining or family dinners, these stuffed pumpkins make the ultimate centerpiece—visually stunning, nutrient-packed, and keto-friendly. Serve in elegant wedges and enjoy the satisfying combination of creamy, cheesy filling encased in sweet, caramelized pumpkin flesh.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole small pumpkins
- 4 tablespoons olive oil
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 1 pound ground beef
- 0.5 pound italian sausage
- 8 ounces, sliced button mushrooms
- 4 ounces, chopped spinach
- 1.5 cups, shredded cheddar cheese
- 0.5 cup, grated parmesan cheese
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the pumpkins and scoop out the seeds and fibers. Lightly coat the inside of each pumpkin with 1 tablespoon of olive oil and a pinch of salt.
Place the pumpkins and their tops on a baking sheet, cut sides down, and bake for 30 minutes.
In the meantime, in a large skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until translucent.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking the meat apart with a spatula. Drain excess fat if necessary.
Stir in the mushrooms and continue cooking until the mushrooms are softened and moisture is evaporated.
Add the spinach to the skillet and cook until wilted. Remove the skillet from heat.
Mix in the shredded cheddar cheese, parmesan cheese, heavy cream, dried thyme, sea salt, and black pepper. Mix thoroughly to combine.
Remove the pumpkins from the oven. Carefully fill each pumpkin with the meat and cheese mixture, packing it in tightly.
Place the tops back on the pumpkins and return them to the oven. Bake for an additional 45-60 minutes or until the pumpkins are tender and easily pierced with a fork.
Remove from the oven and let them cool for a few minutes. Slice and serve the stuffed pumpkins by cutting them into wedges.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 6310 mg | 274% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 71.6 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1796 mg | 138% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 10521 mg | 224% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
