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Mexican Pumpkin Bake

low calorie, heart healthy, diabetes friendly, high fibre

serves 4

Ingredients

  • 2 whole butternut pumpkins
  • 250g extra lean beef mince
  • 1 tbsp smoked paprika
  • 1tbsp cumin seeds
  • 1 tsp chilli powder
  • 1 cup low fat Greek yoghurt
  • 2 fresh tomatoes
  • 1 avocado
  • 2 tbsp parmesan cheese
  • 200g red kidney beans
  • 200g tin corn kernels
  • Coriander to serve

Method

  1. Preheat oven on fan forced to 180°C
  2. Cut pumpkin in half
  3. Season with spray olive oil and pepper
  4. Roast pumpkin in oven for 60 minutes
  5. Combine mince, spices and beans in a large mixing bowl
  6. Cook in large fry pan on medium heat until mince is browned, transfer to a bowl for serving
  7. Toast corn kernels in a medium fry pan on medium heat until just charred and transfer to a separate bowl for serving later
  8. Dice the tomatoes and mash the avocado, set aside for serving
  9. Remove pumpkin from oven, scoop out seeds. Fill with mince and top with Parmesan. Return to oven for a further 5 min until cheese melts
  10. Top with mashed avocado, tomato, Greek yoghurt, charred corn and then drizzle with chilli sauce if desired
  11. Serve

Nutrition Information per serve

  • Energy: 317 Cal
  • Protein: 23.8g
  • Fat: 10.5g
  • Saturated fat: 2.6g
  • Carbohydrates: 33.9g
  • Sugars: 9.2g
  • Sodium: 224.4mg
  • Dietary fibre: 9g