Pumpkin Stuffed with Beef

Ingredients

• Pumpkin1.5 cup (240 g)
• Ground Beef150 g
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash the pumpkin, cut in half and remove the seeds.

2. 2

   Step 2

   Spread half of the oil on the surface of the pumpkin and place on a parchment paper lined baking pan.

3. 3

   Step 3

   Bake at 392 °F (200 °C) for 20 minutes and place a pot filled with water over high heat to boil the tomato.

4. 4

   Step 4

   While the water is boiling, make a cross cut on the top of the tomato. Chop the onion and garlic.

5. 5

   Step 5

   Once the water is boiling, add the tomato and boil for 5 minutes. Remove from the water and blend. Set aside.

6. 6

   Step 6

   Meanwhile, place a pan over medium heat. Once heated, pour the remaining oil, spread and add the onion with a pinch of salt.

7. 7

   Step 7

   Stir-fry for 5 minutes over medium heat. Next, add the beef and garlic and season with salt and pepper. Mix and cook for a few minutes.

8. 8

   Step 8

   Add the tomato sauce and cook over medium low heat.

9. 9

   Step 9

   Once the pumpkin is ready, remove some of the pulp from the center and add it to the sauce.

10. 10

    Step 10

    Blend until you have a smooth sauce and continue cooking.

11. 11

    Step 11

    Add a little salt to the pumpkin and bake in the oven at 392 °F (200 °C) for 10 more minutes.

12. 12

    Step 12

    Next, fill the pumpkins with the sauce and sprinkle with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Stuffed with Beef can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.