Pumpkin Stuffed with Chicken

Ingredients

• Pumpkin1.5 cup (240 g)
• Chicken Breast150 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Cumin1 pinch (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Bell Pepper1/4 count (30 g)

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.

4. 4

   Step 4

   Separately, place a pan over medium heat. While heating, chop the onion, bell pepper and garlic. Cut the chicken breast into pieces and season with salt and pepper.

5. 5

   Step 5

   Pour the remaining oil, spread and add the onion with a pinch of salt. Stir-fry for 5 minutes over medium heat.

6. 6

   Step 6

   Next, add the bell pepper and garlic and season with salt and pepper. Mix and cook for a few minutes.

7. 7

   Step 7

   Add the chicken and cumin and cook over medium heat for 8 minutes until done.

8. 8

   Step 8

   Once the pumpkin is done, remove some of the pulp from the center and add it to the meat. Mix and turn off.

9. 9

   Step 9

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

10. 10

    Step 10

    Next, stuff the pumpkins with the chicken and sprinkle with grated Parmesan cheese. Once melted, serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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