Paleo Savory Stuffed Pumpkin

Elevate your next fall dinner with this show-stopping Paleo Savory Stuffed Pumpkin, a wholesome and flavorful dish that's perfect for cozy evenings or festive gatherings. A roasted sugar pumpkin serves as a natural, edible bowl, brimming with a hearty filling of seasoned ground beef, vibrant vegetables, and warming herbs like thyme and rosemary. This paleo-friendly recipe is packed with nutrient-rich ingredients like fresh spinach, mushrooms, and carrots, all brought together with a touch of savory tomato paste and chicken broth. Slow-roasted until tender, the pumpkin becomes irresistibly soft and sweet, complementing the savory, aromatic stuffing perfectly. Ideal for paleo dieters and anyone craving a comforting centerpiece, this dish is as stunning on the table as it is satisfying on the palate.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 whole small sugar pumpkin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound ground beef
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 1 diced bell pepper
• 2 diced celery stalks
• 1 cup, chopped mushrooms
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 0.25 cup, chopped parsley
• 1 cup, fresh spinach
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the top off of the pumpkin and scoop out the seeds and stringy bits inside. Brush the inside with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the pumpkin on a baking sheet and roast it in the oven for 30 minutes while you prepare the stuffing.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 5

Add the garlic, carrots, bell pepper, celery, and mushrooms. Cook until the vegetables are tender, about 7-10 minutes.

Step 6

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Step 7

Stir in the tomato paste, thyme, rosemary, and remaining salt and black pepper. Mix well to combine.

Step 8

Add the chicken broth and bring to a simmer. Cook for another 5 minutes, allowing the flavors to meld together.

Step 9

Remove from heat and stir in the fresh spinach and chopped parsley until the spinach wilts.

Step 10

Carefully fill the partially roasted pumpkin with the beef and vegetable mixture.

Step 11

Return the stuffed pumpkin to the oven and roast for an additional 60 minutes, or until the pumpkin flesh is tender when pierced with a fork.

Step 12

Let the stuffed pumpkin cool for a few minutes before slicing into wedges. Serve warm and enjoy!

Nutrition Facts

Serving size	(3847.5g)

Amount per serving	% Daily Value*
Calories	2185.3

Total Fat 119.1g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 321.1mg	0%
Sodium 4009.2mg	0%
Total Carbohydrate 199.2g	0%
Dietary Fiber 30.7g	0%
Total Sugars 88.8g
Protein 116.2g	0%

Vitamin D 0IU	0%
Calcium 872.8mg	0%
Iron 30.3mg	0%
Potassium 11559.0mg	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: 45.9%

Protein: 19.9%

Carbs: 34.1%