Mini Pumpkin Pots

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free

There’s something novel about eating food that is served up a little different. It makes the meal feel, I don’t know, unique. I don’t know about you, but a pumpkin diced up and roasted with the filling on the side just isn’t the same as having a little gold pot served up. We like to eat these mini pumpkin pots whenever I’m able to find them.

You can fill these mini pumpkins with basically whatever you’d like to. I normally fill them with a savoury mince or with some meat that has been shredded after being in a slow cooker all day. I’ve included in the recipe for the savoury mince to give you something to try. They are great served as they are or with a side of salad or roasted veggies.

INGREDIENTS:

• 4 x Mini Pumpkins
• 3 Tblspn of Extra Virgin Olive Oil (for pumpkins)
• 500g Beef Mince
• 2 Tblspn of Extra Virgin Olive Oil (for mince)
• 1 clove Garlic (finely diced)
• 1 x Zucchini grated
• 1 x Carrot grated
• 2 Tblspn Ground Cumin
• 1 Tsp Fine Himalayan Salt
• 1/4-1/2 cup bone stock or water

METHOD:

1. Preheat oven to 180 degrees.
2. Cut the very top of the pumpkin off to create a lid.
3. Scrap out pumpkin seeds and rub pumpkin flesh with oil.
4. Replace ‘lid’ back on and cook for approx 40-50 minutes
5. Meanwhile, brown mince in a frypan with oil and add garlic, zucchini, carrot, cumin, salt and stock, allowing to simmer for 15 minutes.
6. Once the pumpkin has cooked, remove from oven and allow to sit for a few minutes.
7. Remove the lid and fill with the cooked mince.
8. Serve straight away with a side of salad or roast veggies or simply just eat as is.