Summary
Servings
4
Time Needed
Prep
Cook
Ingredients
9
Difficulty
Easy
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 | 3.75kcalcal | 27.819455443433kcalcal |
| Protein | 0gg | 0gg |
| Fat (total) | 0gg | 0gg |
| - saturated | 1.75gg | 12.982412540269gg |
| Carbohydrate | 0.75gg | 5.5638910886866gg |
| - sugars | 1.75gg | 12.982412540269gg |
| Dietary Fibre | 1.75gg | 12.982412540269gg |
| Sodium | 163.75mgmg | 1214.7828876966mgmg |
Nutritional information does not include the following ingredients: Kent Pumpkin, Kale, Spanish onion, Cannellini, Bacon Rashes, Chilli Flakes, Olive Oil
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
