Entrées•KETO friendly•Side dishes

Keto and Paleo Friendly Pumpkin Stuffed with Vegetables and Andouille Sausages

October 19, 2018 by admin Recipe rating:

Bon Appetite From Sophia with Grace!

3 from 16 votes
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Keto and Paleo Friendly Pumpkin Stuffed with Vegetables and Andouille Sausages

Course Entrées, Main Course, Side Dish
Keyword healthy dinner, keto diet, paleo diet, pumpkin, stuffed pumpkin
Total Time 50 minutes
Servings 6 portions

Ingredients

  • 1 medium size pumpkin 3.5 Lb cut into 4 parts
  • 1/2 of an onion
  • 5 oz of Shiitake mushrooms
  • about 14 oz or 1 Lb of mix of cauliflower rice and broccoli or any veggies you prefer you can add carrots, bell pepper
  • 1 tbsp of organic nutritional yeast
  • 2 tbsp of Coconut Aminos Teriyaki sauce
  • 1/4 cup of sweetened cranberries
  • 1/4 cup of raw organic pumpkin seeds
  • Organic chicken Andouille sausages chopped 4 links /or use ground organic turkey or grass-fed beef
  • Salt to taste
  • Organic garlic powder to taste
  • Thyme or Italian herbs mix to taste
  • Organic low-moisture part-skim mozzarella cheese to taste

Instructions

  1. Cut pumpkin in half and then cut each half in half. With the knife slightly cut the soft part of the pumpkins halved to expedite a cooking process. 

    Sprinkle with organic extra virgin olive oil, salt, garlic powder and put in the baking pan.

    Bake it in the oven at 450F for 25 min.

    While the pumpkins halves are being cooked in the oven, place a medium size skillet on the stove over medium heat. 

    Add organic extra virgin olive oil, onions, mushrooms, sausages and sauté until slightly brown. Add the veggies mix and continue to sauté for 10 minutes. Stir occasionally. 

    In 10 minutes, add nutritional yeasts, coconut aminos teriyaki sauce, salt, garlic powder, cranberries, pumpkin seeds, Italian herbs and continue to sauté for 7 minutes.

    Take the pumpkins halves out of the oven and stuff each half with the stuffing that we created. Sprinkle with organic low-moisture part-skim mozzarella cheese.

    Bake in the oven for 20 min at 400F.

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