Paleo Savory Stuffed Pumpkin
Savor the flavors of fall with this Paleo Savory Stuffed Pumpkin recipe, a wholesome and stunning centerpiece for your table. This dish features a tender roasted sugar pumpkin filled with a hearty blend of seasoned ground beef, vibrant vegetables like carrots and bell peppers, and aromatic herbs such as thyme, rosemary, and parsley. Simmered in chicken broth and enriched with fresh spinach, the filling is both nutrient-packed and irresistibly delicious. Perfect for a paleo-friendly meal or festive entertaining, this recipe combines comforting flavors with striking presentation. Ideal for autumn gatherings, it’s a flavorful way to celebrate the season’s bounty while keeping things healthy and satisfying.
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Recipe Information
Ingredients
- 1 whole small sugar pumpkin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground beef
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 1 diced bell pepper
- 2 diced celery stalks
- 1 cup, chopped mushrooms
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 0.25 cup, chopped parsley
- 1 cup, fresh spinach
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the top off of the pumpkin and scoop out the seeds and stringy bits inside. Brush the inside with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the pumpkin on a baking sheet and roast it in the oven for 30 minutes while you prepare the stuffing.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the garlic, carrots, bell pepper, celery, and mushrooms. Cook until the vegetables are tender, about 7-10 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, thyme, rosemary, and remaining salt and black pepper. Mix well to combine.
Add the chicken broth and bring to a simmer. Cook for another 5 minutes, allowing the flavors to meld together.
Remove from heat and stir in the fresh spinach and chopped parsley until the spinach wilts.
Carefully fill the partially roasted pumpkin with the beef and vegetable mixture.
Return the stuffed pumpkin to the oven and roast for an additional 60 minutes, or until the pumpkin flesh is tender when pierced with a fork.
Let the stuffed pumpkin cool for a few minutes before slicing into wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 14.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1869 mg | 40% | |
*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.
