20/10/2017

Spinach & Gorgonzola Stuffed Pumpkin! (With Macro's)

It's nearly halloween and there are pumpkins galore! Why not get a little creative in the kitchen and enjoy a culinary pumpkin with a tonn of flavor! Here's how you do it!

Ingredients:
1 small Pumpkin
250g Baby Spinach
200g Gorgonzola Cheese
2 tbsp Olive Oil
Salt & Pepper to taste

How we do:
1. Preheat oven to 190c (170 fan). Cut the top of the pumpkin & scoop out seeds, discard. Place the pumpkin, cut side facing up in a roasting pan. Drizzle with oil & bake for 50-60 mins until tender.
2. Add salt and pepper to the pumpkin hollow and stuff with baby spinach leaves before topping with cheese.
3. Bake for 10 mins or until cheese has melted & spinach wilted.


Nutritional's per serving: 382 calories, 23g carbs, 24g fat, 22g protein


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