Low Carb Savory Stuffed Pumpkin
Elevate your fall dining with this Low Carb Savory Stuffed Pumpkin—an impressive dish that combines wholesome, nutrient-packed ingredients with cozy, autumnal flavors. Perfect for serving as a festive centerpiece or a hearty dinner, this recipe features a roasted sugar pumpkin stuffed with a flavorful mixture of sautéed ground turkey, vibrant spinach, tender bell peppers, and aromatic garlic, all brought together with rich tomato paste and Italian seasoning. Finished with a golden topping of parmesan cheese, the combination of creamy baked pumpkin and savory filling creates an irresistibly satisfying dish. Gluten-free and low in carbs, it's ideal for those seeking a healthier but indulgent seasonal recipe. Ready in just over an hour, this easy-to-follow recipe yields four generous servings, making it perfect for family dinners or smaller gatherings.
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Recipe Information
Ingredients
- 1 small sugar pumpkin
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 2 cups spinach, chopped
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the top off the pumpkin to create a lid. Scoop out the seeds and fibers from the inside.
Brush the inside of the pumpkin with 1 tablespoon of olive oil and season with a little salt and pepper. Place the pumpkin with the lid on in a baking dish.
Bake the pumpkin in the preheated oven for 20 minutes while you prepare the filling.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 5 minutes or until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the tomato paste, Italian seasoning, salt, and black pepper to the mixture. Stir well to combine and heat through.
Remove the pumpkin from the oven. Spoon the turkey mixture into the pumpkin, pressing it down slightly to fit.
Sprinkle the grated parmesan cheese over the top of the filling.
Place the lid back on the pumpkin and return it to the oven. Bake for an additional 35-40 minutes or until the pumpkin is tender when pierced with a fork.
Remove from the oven and let it cool slightly before slicing into wedges to serve.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.2 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1790 mg | 38% | |
*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.
