Stuffed Cheesy Pumpkin 🎃 🫕 🥩
I’m stoked every pumpkin season with blooming recipe ideas that had stagnated in my mind throughout the year. From the romantic aroma of baking pumpkin and sweet spices in the house to the delicious succulent purée, I wouldn’t love pumpkins any less.
Pumpkin season for me also signifies much needed rest from rice and other pairing starches because they’re an equally healthy replacement.
Stuffed Cheesy Pumpkin 🎃 🫕 🥩
I’m stoked every pumpkin season with blooming recipe ideas that had stagnated in my mind throughout the year. From the romantic aroma of baking pumpkin and sweet spices in the house to the delicious succulent purée, I wouldn’t love pumpkins any less.
Pumpkin season for me also signifies much needed rest from rice and other pairing starches because they’re an equally healthy replacement.
Cooking Instructions
- 1
Preheat oven to it’s highest setting for faster cooking
- 2
Split pumpkin in half and scoop out the seeds and fibers, leaving only the edible flesh
- 3
Brush pumpkin skin and flesh with oil then sprinkle insides with salt and pepper. Set on a baking dish with inside facing down, poke a few holes through the skin and bake for 30 to 45 minutes or until cooked and tender
- 4
Remove pumpkins from the oven and turn the preheating temperature down to 180C
- 5
Stuff pumpkins in alternating style with cheese and beef stew. Spread remaining cheese over the tops and bake for 10minutes to melt the cheese
- 6
Serve and enjoy?
Cooksnaps
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