STUFFED PUMPKIN WITH CHICKEN A Powerful 20-Year Tradition
This creamy stuffed pumpkin with chicken has been a beloved Halloween tradition for 20 years. Try this cosy, flavour-packed dish and make it yours.
Ingredients
- 1 medium pumpkin - 2-3 kg
- chicken breasts - or skinless and boneless chicken tights
- 1 large Onion
- 1 tbsp Olive oil - or butter
- Garlic powder
- 300 g Mushrooms
- 20 g Cheddar cheese
- 1 pack Mozzarella cheese
- 1 pack Cream cheese - ( like Philadelphia)
- Salt - to taste
- Pepper - to taste
- pinch Safron - or turmeric (optional)
Instructions
Pumpkin:
- Preheat your oven to 170℃ (338℉) with a fan setting. This is the perfect temperature to cook our pumpkin without scorching it.
- Carefully cut the top off your pumpkin, creating a lid. Scoop out the seeds and stringy bits, but don't discard them! Clean the seeds and roast them for a crunchy topping or a snack while you cook.1 medium pumpkin
- Place the pumpkin on the parchment paper-coated baking tray.
- Pour hot water into the hollowed pumpkin, cover with the "pumpkin" lid and bake it for 45 min in the middle of the oven.
Filling:
- Cube the onion. Pour oil into the pan, add onion and fry it on medium heat.1 large Onion, 1 tbsp Olive oil
- Once translucent, add cubed chicken, salt and pepper, turmeric, or saffron, and cook covered on medium heat for a few minutes.chicken breasts , Salt , Pepper, pinch Safron
- Slice the mushrooms, season with salt, pepper and garlic and saute until cooked.300 g Mushrooms, Garlic powder
- Slice the mozzarella and grate the cheese.1 pack Mozzarella cheese, 20 g Cheddar cheese
Stuffing the pumpkin:
- When the pumpkin is roasted and cooled, lift the lid and pour the water away. Place it back on the baking sheet lined with parchment paper.
- Now, make layers. Add chicken to the bottom of the pumpkin, then mushrooms, cream cheese, grated cheese and mozzarella.1 pack Cream cheese
- Repeat until the pumpkin is topped up. The last layer is mozzarella.
- Replace the pumpkin lid and place your stuffed creation into the oven.
- Bake at 180℃ (356℉) for about 30 minutes.
- Remove from the oven and let it rest for 5 minutes. This allows the flavours to meld and prevents any unfortunate tongue-burning incidents.
Nutrition
Calories: 370kcalCarbohydrates: 31gProtein: 11gFat: 25gFiber: 3gSugar: 15gNet carb: 28g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates - Fiber - Sugar alcohols = Net carb
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