Beef and Vegetable Stuffed Pumpkins
Recipe type: Main
Serves: 4
 
Ingredients
  • 4 Sugar Pumpkins
  • 3 Large Carrots, cut into small chunks
  • ½ Small Yellow Onion, Minced
  • ¾ c. Fresh Baby Spinach, cut into small pieces
  • ½ Garlic Clove, Minced
  • 1 lb. 90% Lean Ground Beef
  • ¼ tsp. Sea Salt
  • ½ tbsp. Ground Cumin
  • ½ tsp. Ground Black Pepper
  • ½ c. Fresh Parmesan Cheese, Shredded
Instructions
  1. Set oven to 350°
  2. Lightly grease a pan and start cooking the onion, garlic and carrots, until the onion becomes translucent and fragrant. Add the beef, salt, pepper and cumin, and cook, making sure to break up the beef well. Once the beef is half-way browned, add the spinach and continue to cook until the beef is evenly browned.
  3. Slice the top of each pumpkin (keep the top), scoop out the seeds/stringy insides and discard. Stuff each pumpkin with the beef mixture - make sure to pack down the mixture - and put the pumpkin top on the pumpkins again.
  4. Spray a baking sheet with cooking spray and place the pumpkins on it. Use the cooking spray again to lightly spray the sides of pumpkins as well. Place the baking sheet into the oven and bake for 40-50 minutes or until the pumpkins can be easily pierced by a fork or knife.
  5. Remove the tops of the pumpkins and cook for another 5 minutes (this will brown the top of the stuffing and reduce the amount of fluid within the pumpkin).
  6. Remove the pumpkins from the oven, allow them to cool for a few minutes. Serve with fresh shredded Parmesan cheese sprinkled on top and Enjoy!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/beef-and-vegetable-stuffed-pumpkins/