Keto Savory Stuffed Pumpkin

Delight your taste buds with this irresistibly hearty Keto Savory Stuffed Pumpkin—a stunning dish that's as nutritious as it is delicious. Perfect for autumn or holiday gatherings, this recipe features tender roasted pumpkins filled to the brim with a rich, savory filling of seasoned ground beef, Italian sausage, sautéed mushrooms, spinach, and melted cheddar and parmesan cheeses. Infused with garlic, onion, and a touch of thyme, the filling is creamy, flavorful, and keto-friendly, making it ideal for low-carb diets. The edible pumpkin "bowl" not only serves as a beautiful presentation but also adds a subtle sweetness that perfectly complements the savory filling. With easy-to-follow steps, this recipe is a showstopping, crowd-pleasing centerpiece that’s as satisfying as it is festive. Whether you’re hosting dinner or meal-prepping for the week, these stuffed pumpkins are guaranteed to impress!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 2 whole small pumpkins
• 4 tablespoons olive oil
• 1 medium, chopped onion
• 4 cloves, minced garlic
• 1 pound ground beef
• 0.5 pound italian sausage
• 8 ounces, sliced button mushrooms
• 4 ounces, chopped spinach
• 1.5 cups, shredded cheddar cheese
• 0.5 cup, grated parmesan cheese
• 0.5 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the tops off the pumpkins and scoop out the seeds and fibers. Lightly coat the inside of each pumpkin with 1 tablespoon of olive oil and a pinch of salt.

Step 3

Place the pumpkins and their tops on a baking sheet, cut sides down, and bake for 30 minutes.

Step 4

In the meantime, in a large skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until translucent.

Step 5

Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking the meat apart with a spatula. Drain excess fat if necessary.

Step 6

Stir in the mushrooms and continue cooking until the mushrooms are softened and moisture is evaporated.

Step 7

Add the spinach to the skillet and cook until wilted. Remove the skillet from heat.

Step 8

Mix in the shredded cheddar cheese, parmesan cheese, heavy cream, dried thyme, sea salt, and black pepper. Mix thoroughly to combine.

Step 9

Remove the pumpkins from the oven. Carefully fill each pumpkin with the meat and cheese mixture, packing it in tightly.

Step 10

Place the tops back on the pumpkins and return them to the oven. Bake for an additional 45-60 minutes or until the pumpkins are tender and easily pierced with a fork.

Step 11

Remove from the oven and let them cool for a few minutes. Slice and serve the stuffed pumpkins by cutting them into wedges.

Nutrition Facts

Serving size	(3613.4g)

Amount per serving	% Daily Value*
Calories	4217.4

Total Fat 303.3g	0%
Saturated Fat 123.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 767.6mg	0%
Sodium 6309.6mg	0%
Total Carbohydrate 188.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 71.6g
Protein 194.4g	0%

Vitamin D 90.7IU	0%
Calcium 1795.8mg	0%
Iron 30.1mg	0%
Potassium 10520.7mg	0%

*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.

Source of Calories

Fat: 64.1%

Protein: 18.3%

Carbs: 17.7%