Today I have one of my all-time favorite Autumnal recipes. Stuffed pumpkin is a fall-time staple in my family, and my dad usually makes it every year. This year however, I had to make it myself as he is on the opposite side of the country 🙁 ! This was the first time I have made it myself, but it was just as tasty, although I will probably alter how I made it next time.
The stuffing is a delicious beef, potato, and onion mixture that we always have present at family holiday meals. I used a little too much potato when I made it this time, but I altered the recipe so that it will have a better proportion of meat to potato. The most important part of the recipe, is to pre-cook the pumpkin. You want to make sure it is nice and soft before you stuff it, otherwise it will be hard and not very tasty to eat!
In other news, my Whole 30 has taken a turn for the worst… not that I am surprised, really. My brother came to visit, and it was my birthday, so I lost all will power. It has not returned yet. I am trying my best to begin again Monday and actually stick to it. I have no idea why it has been so hard for me lately to just say “no” but it really has. Tom and I literally did not cook ONCE last week; we ate out every. single. night. AWFUL!!! We know… and expensive. I have friends visiting this coming weekend, but I really am making a pact with myself to not over indulge and stick to the Whole30 because I cannot continue doing this to myself! My skin and tummy hate me for it! I will be sure to keep you all updated. As of right now, we will be having meatballs and spaghetti squash and chicken with broccoli and greens beans this week. Eggs or bananas with almond butter for breakfast, and leftovers for lunch. I have been browsing thriough all of my cookbooks this morning to try and have easy recipe ideas lined up, and I am going to go through my past blog posts for some ideas too. Hopefully this helps! Send me good vibes all! Anyways, onto the recipe!
Stuffed Pumpkin Recipe
1 small sugar pumpkin
1 lb grass-fed ground beef
1 russet potato, peeled and cubed
1 large yellow onion, diced
2 T coconut oil
1/4 tsp cinnamon
salt and pepper to taste
Preheat oven to 400°. Using a sharp knife, cut the top of the pumpkin off and remove the pulp and seeds with a spoon (you can save the seeds for roasting if you like). Rub 1 T of coconut oil on the insides of the pumpkin and season with salt and pepper. Place the stem back onto the pumpkin and cook for about 45 minutes or until easy to poke with a fork.
While this is cooking, prepare the stuffing. Boil the white potatoes until fork tender, and mash with some almond milk until smooth and creamy. Set aside. Cook the onion in the remaining coconut oil until fragrant and translucent, then add the ground beef. Cook until no pink remains, remove from the heat, and carefully drain the fat. Now, in a large bowl, combine the potatoes, ground beef mixture, cinnamon, and salt and pepper to taste. My father always uses Bay seasoning instead of cinnamon, so you can try that instead if you prefer. Mix until evenly combined.
The pumpkin should be cooked enough now, so you can stuff that bad boy as much as you want. I try to use as much stuffing as possible, and save any leftovers for snacks. Place the pumpkin back in the oven for another 20 minutes or until the stuffing begins to brown on the top. Remove and let sit for at least 15 minutes before serving. Slice the pumpkin like a cake and serve. The skin should easily peel away and the pumpkin should be flavorful and tender! Enjoy!