Preheat oven to 350 F.
In large skillet brown beef, onions and garlic.
While beef is browning, remove the tops of the pie sized pumpkins and scoop the seeds and strings out. (You can save the seeds for roasting later!) Set on a cookie sheet.
Drain fat from beef mixture. In the large skillet, add the Italian Herb Seasoning, Chicken Stock and stuffing. Fill each pumpkin with the beef mixture. Put pumpkin top back on each pumpkin and bake for 1 hour or until pumpkin meat is tender. Place on plate and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 210 (48%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 79.8mg||25 %|
|Sodium 461.3mg||16 %|
|Potassium 1172.2mg||31 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 27.7g|
|Protein 27.3g||39 %|
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: 438
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