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Chicken & Walnut Stuffed Pumpkin
Chicken & Walnut Stuffed Pumpkin
Chicken & Walnut Stuffed Pumpkin is a delicious dish where a pumpkin is hollowed out and filled with a mixture of cooked chicken, walnuts, and other seasonings. It's then baked until the pumpkin is tender and the filling is cooked through.
Ingredients
- 1 3 lb. Sugar Pumpkin
- 6 oz. roasted walnuts
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 1 lb. chicken breast boneless, skinless, diced into bite-size pieces
- 3 garlic cloves minced
- 7 oz. tomato puree
- 1 cup water
- 6 oz. toasted walnuts
- 1 medium sweet onion
- 1 oz. fresh basil chopped
- 1 oz. fresh parsley chopped
- 6 oz. cherry tomatoes
- small Fresno pepper finely diced (optional)
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Preheat oven to 375° F
- Using a sharp knife, remove top from pumpkin in one piece and set aside. Remove seeds and stringy pulp from inside pumpkin using a spoon or scoop. Replace lid on pumpkin. Place on a parchment lined baking sheet. Bake at 375° F for approximately 45 minutes until slightly softened. (time will depend on actual size of the pumpkin). Remove from heat and carefully remove lid and set aside to cool slightly.1 3 lb. Sugar Pumpkin
- Meanwhile while pumpkin is roasting, toast walnuts in dry skillet 5-6 minutes over medium heat until fragrant. Stir often and watch carefully to prevent burning. Remove from heat and set aside.6 oz. roasted walnuts
- Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.1 tablespoon olive oil, 1 medium sweet onion
- Add diced chicken and saute’ until golden brown.1 lb. chicken breast
- Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.3 garlic cloves, 7 oz. tomato puree, 1 cup water
- Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste.6 oz. toasted walnuts, 1 medium sweet onion, 1 oz. fresh basil, 1 oz. fresh parsley, 6 oz. cherry tomatoes, Sea Salt, Black Pepper, small Fresno pepper
- Return pumpkin to oven and roast for another 20-25 minutes.
- Serve warm. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
A sugar pumpkin, also referred to as a pie pumpkin, is the type of pumpkin called for in this recipe. Pumpkins, and all winter squash, should feel heavy for their size. Their skin should be dull, not shiny, and there should be no mold, cracks, or bruising. When pumpkins are no longer available, this recipe is just as delicious prepared with butternut squash. Adjust cooking time accordingly.
Nutrition
Calories: 870kcal (44%)Carbohydrates: 49g (16%)Protein: 43g (86%)Fat: 63g (97%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 41gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 164mg (7%)Potassium: 2717mg (78%)Fiber: 10g (42%)Sugar: 18g (20%)Vitamin A: 40097IU (802%)Vitamin C: 70mg (85%)Calcium: 226mg (23%)Iron: 8mg (44%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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