Chicken Stuffed Mini Pumpkins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 mini pumpkins2 cups shredded roast chicken2 T olive oil1 medium onion1 medium red bell pepper1 cup frozen corn kernels2 cloves garlic2 medium carrots2 T flaxseed1 cup chicken broth or stock3 T light cream cheese
Preheat the oven to 300 F. Roast the mini pumpkins in a baking pan with about an inch water for 20 minutes, while you prepare the chicken stuffing. Sauté the nion, pepper, garlic and carrots in the olive oil until tender. Add the chicken, corn, flaxseed and broth and sauté another five minutes. Mix in the cream cheese.
Remove the pumpkins from the oven and carefully cut off the tops. Remove the seeds and fibers and discard. Stuff the pumpkins with the chicken mixture and return to the oven for another 20-25 minutes.
Serving Size: makes 4 generously stuffed mini pumpkins
Number of Servings: 4
Recipe submitted by SparkPeople user AWARRENJOHNSON.
Remove the pumpkins from the oven and carefully cut off the tops. Remove the seeds and fibers and discard. Stuff the pumpkins with the chicken mixture and return to the oven for another 20-25 minutes.
Serving Size: makes 4 generously stuffed mini pumpkins
Number of Servings: 4
Recipe submitted by SparkPeople user AWARRENJOHNSON.
Nutritional Info Amount Per Serving
- Calories: 298.2
- Total Fat: 12.2 g
- Cholesterol: 46.0 mg
- Sodium: 907.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.1 g
- Protein: 19.9 g
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