festive
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325 for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
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Serving Size: 1 Serving (951g) | ||
Recipe Makes: 8 | ||
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Calories: 591 | ||
Calories from Fat: 216 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 75.1mg | 23 % | |
Sodium 566.9mg | 20 % | |
Potassium 3120.4mg | 82 % | |
Total Carbohydrate 69.9g | 21 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 61.7g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 591
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