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Curry-stuffed Pumpkins

Megan O

TOTAL TIME:45 min

It’s officially pumpkin season, and that means pumpkin everything...including curry! This dish is an incredible way to present and serve dinner. The curry is actually baked inside of the pumpkin, which makes it really flavorful and delicious. It was a hit in the office and with my family. If you’d like more protein, feel free to add cooked chicken when you mix in the quinoa and veggies. You’re absolutely gonna love this one!

PREP TIME:15 min
COOK TIME:30 min
TOTAL TIME:45 min
SERVES:NaN
Ingredients

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          Nutrition per serving
          340 CALS
          10 G
          53 G
          12 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          340
          from fat
          110
          Total fat
          12g
          Saturated fat
          4.5g
          Cholesterol
          0mg
          Sodium
          610mg
          Carbohydrate
          53g
          dietary fiber
          6g
          sugar
          10g
          Protein
          10g
          Directions
          1. Preheat the oven to 350°F.
          2. Carve open the top of the pumpkin to make a lid, then scoop out the seeds and pumpkin strings. (Save seeds to bake later.)
          3. With a basting brush, lightly coat the outside of the pumpkins with 1 tablespoon olive oil.
          4. Fill each pumpkin with ½ cup coconut milk, ½ teaspoon red curry paste, and ½ teaspoon chicken bouillon.
          5. Place the top back on.
          6. Toss the cauliflower, onion, and potato with 2 tablespoons olive oil, salt, curry powder, and turmeric.
          7. Spread the chopped vegetables on a foil-lined baking sheet in a single layer next to the pumpkins.
          8. Bake for 45 minutes.
          9. While the pumpkins are baking, cook the quinoa in chicken broth, according to package directions.
          10. Once the pumpkins have finished baking, toss the veggies and quinoa together.
          11. Place the mixture inside of the pumpkins.
          12. Scrape the sides of the pumpkin, being careful not to pierce the skin.
          13. Mix everything together and serve!
          Nutrition per serving
          340 CALS
          10 G
          53 G
          12 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          340
          from fat
          110
          Total fat
          12g
          Saturated fat
          4.5g
          Cholesterol
          0mg
          Sodium
          610mg
          Carbohydrate
          53g
          dietary fiber
          6g
          sugar
          10g
          Protein
          10g

          WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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