This year I grew 8 pumpkins, saved 4 from the gophers, and ended up with 2 to eat after the other two mysteriously went soft and mushy. I have been hoarding my little pumpkins in the pantry trying to decide what to do with them for months. Normally I turn pumpkins into desserts – pie, pumpkin bread, pumpkin spice cookies… But this year I can not eat sugar, and I wasn’t about to sacrifice my precious gourds for the sugary enjoyment of my family. I decided to make something savory, but what? I assumed they would make their way into some sort of pureed soup, until my sister-in-law told me about this recipe for stuffed pumpkin.
The recipe looks amazing and my sis-in-law said they loved it, but when I read it through there were a few problems. Bread. Cheese. Bacon. Heavy cream. None of which I can eat. Also: “cook for 2 hours.” I had one. So I ditched the probably-amazingly-delicious recipe and decided to wing it with what I had lying around. The result: a grain-free, dairy-free, anti-candida-diet friendly stuffed pumpkin recipe that was TO-DIE-FOR and pretty quick to make. I don’t often brag about things I throw together last-minute like that, but this was different. My youngest son, who literally begs me to not feed him vegetables every day, CRIED when I told him I wasn’t going to share the left-overs with him. Yes, he cried. And no, I was not kidding. I didn’t share the left-overs; I ate them all myself. Even if you don’t have pumpkins of your own lying around I’m sure you can find some – make sure they are sugar pie pumpkins or a similar small-sized pumpkin. This would probably work well with acorn squash or any other winter squash. Let me know if you end up making it!
Savory Stuffed Pumpkin With Lamb
- 2 small Sugar Pie Pumpkins, about 6-7 inches in diameter
- salt & pepper
- 2 Tbsp. Olive Oil
- ½ large onion, diced
- 1 rib celery, diced
- ½ large red bell pepper, diced
- 2 tsp. Herbs de Provence
- ½ tsp. thyme
- 2 cloves garlic, crushed
- 1 lb. ground lamb
- 1 tsp. salt
- ½ tsp. ground pepper
- 2 cups chopped beet greens, or any other greens you have on hand
- 2 Tbsp. finely diced fresh parsley
- grated parmesan cheese, optional
- Preheat oven to 350 degrees. Pop the stem off both pumpkins and cut each in half, top to bottom. Scoop out the guts, saving the seeds (some for next year’s garden, the rest to roast). Sprinkle the inside of each pumpkin half lightly with salt and pepper, then place face down on a greased cookie sheet. Put in the oven and bake about 40 minutes, or until the pumpkin flesh is starting to get soft.
- Meanwhile, warm olive oil in a large pan on the stovetop. Add onion and celery, cooking till onion becomes translucent. Add bell pepper and continue cooking 5 minutes more. Stir in Herbs de Provence and thyme; cook and stir 30 seconds. Add 2 cloves of garlic and continue to stir, cooking until the garlic becomes fragrant.
- Stir in lamb, 1 t. salt and ½ t. pepper. Brown the meat, stirring frequently. Stir in the beet greens and cook till they are wilted. Remove stuffing mixture from heat and stir in the parsley.
- Remove the pumpkins from the oven and CAREFULLY turn them right-side-up. They will be very hot and probably release steam when you flip them so be careful!!! Fill each half with stuffing mixture, topping with grated cheese if desired. Return to the oven and bake an additional 8-10 minutes, or till cheese is melted and the pumpkin flesh is soft and beginning to caramelize around the edges.
- Remove from oven and let sit 5 minutes before serving. Enjoy!
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