Pumpkins Filled with Herbed Beef
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
968
calories
Calories
Healthy, because
Even smarter
Nutritional values
Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. The beef also provides plenty of protein and iron.
If you want a leaner version, usr turkey instead of beef.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 968 cal. | (46 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 34.6 g | (115 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 21.1 mg | (176 %) | ||
| Vitamin K | 108 μg | (180 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 560 μg | (187 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 11.5 μg | (383 %) | ||
| Vitamin C | 189 mg | (199 %) | ||
| Potassium | 5,526 mg | (138 %) | ||
| Calcium | 387 mg | (39 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 18.4 mg | (123 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 15.4 mg | (193 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 938 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 69 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Beef (e. g. chuck, skirt, brisket, large dice)
- 4 Tbsps Canola oil
- 6 shallots (chopped)
- 2 cloves garlic cloves (chopped)
- 2 sticks Celery (sliced)
- 1 tsp Coriander
- 3 Tbsps honey
- 2 cups Beef stock
- 4 small Pumpkin (e. g. Hokkaido, lids cut off, hollowed out, flesh chopped)
- ¼ cup salted Pistachio
- cilantro (to garnish)
Product recommendation
If you wish to eat the pumpkin bowls as well, bake them in advance at 350°F for 25-30 minutes.
Preparation steps
1.
Fry the meat in hot oil on all sides until brown. Transfer to a large pot along with the shallots, garlic and celery. Fry until the onions change colour and then season with salt, ground black pepper and coriander.
2.
Add the honey and the stock and cook on a low temperature for around 50 minutes, stirring occasionally until the meat is tender.
3.
Add the pumpkin flesh to the ragout for the final 10 minutes of cooking time.
4.
Season the ragout with ground black pepper and add the pistachios. Transfer to the pumpkins and serve garnished with fresh coriander.
