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Stuffed Pumpkin – Baked Vegetables
Stuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
dinner, Main Course, Salad, Side Dish
Cuisine:
Global
Keyword:
gluten free, Halloween, healthy, low carb, low fat, vegan
Servings:
2
Calories:
274
kcal
Author:
Cooking Journey
Equipment
A pan
scoop or tablespoon
wooden spatula
Ingredients
1
small pumpkin
1
small eggplant
1
small zucchini
1/2
bell pepper
6
mushrooms
1/2
tsp
thyme
1/2
tsp
rosemary
1/2
tsp
marjoram
salt
to taste
pepper
to taste
1
tbsp
olive oil
US Customary
-
Metric
Instructions
Preheat oven to 375 F/ 190 C.
Cut the top of the pumpkin. Scoop out the seeds. Leave them for roasting later.
1 small pumpkin
Cut the vegetables in cubes, slice mushrooms.
1 small eggplant,
1 small zucchini,
1/2 bell pepper,
6 mushrooms
Preheat the pan with olive oil add vegetables and cook, stirring for
5 min
. Season to taste.
1/2 tsp thyme,
1/2 tsp rosemary,
1/2 tsp marjoram,
salt,
1 tbsp olive oil,
pepper
Place vegetables in the pumpkin.
Bake about
45 min
until vegetables are cooked through.
Nutrition
Calories:
274
kcal
|
Carbohydrates:
65
g
|
Protein:
12
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
23
mg
|
Potassium:
3349
mg
|
Fiber:
13
g
|
Sugar:
32
g
|
Vitamin A:
59093
IU
|
Vitamin C:
124
mg
|
Calcium:
185
mg
|
Iron:
7
mg