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Kale Stuffed Pumpkin

Kale Stuffed Pumpkin

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

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Ingredients

  • 1/2 Kent Pumpkin
  • 150 g Kale
  • 1 Spanish Onion
  • 400 g Cannellini
  • 3 Bacon Rashes
  • 3 Garlic Cloves (we used smoked garlic OMG it
  • 1 Chilli Flakes
  • 1 tsp Tuscan Seasoning
  • 1 tbsp Olive Oil

Nutrition Information

Qty per
13g serve
Qty per
100g
Energy 422cal 3132cal
Protein 0g 0g
Fat (total) 9.1g 67.7g
 - saturated 3.01g 22.33g
Carbohydrate 0.75g 5.56g
 - sugars 1.75g 12.98g
Dietary Fibre 1.75g 12.98g
Sodium 164mg 1216mg

Nutritional information does not include the following ingredients: Kent Pumpkin, Spanish onion, Cannellini, Bacon Rashes, Chilli Flakes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I love roast pumpkin and this recipe is great for serving whole in the center of the table.

Method

Recipe Hints and Tips:

  • Kale Stuffed Pumpkin is not suitable for freezing and best served immediately.
  • This dish is a great alternative to classic baked vegetables
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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