Turkey stuffed roasted pumpkin
0
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
1800 g, (2x900g) halved, deseeded
Turkey breast mince
300 g
Green shallot(s)
6 individual, sliced
Garlic
1 clove(s), crushed
Ground cumin
1 tsp
Chipotle sauce
3 tsp
Canned diced tomatoes
400 g, (1x400g can)
Canned black beans, rinsed, drained
1 400g can
Fresh coriander
2 tbs, chopped, plus extra whole leaves to garnish
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Place pumpkins, cut-side up, on a baking tray. Bake for 45 minutes or until tender.
2
Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook mince, stirring for 5 minutes or until browned. Add shallots, garlic and cumin and cook, stirring, for 3 minutes or until fragrant. Add chipotle sauce, canned tomatoes and black beans and bring to the boil. Reduce heat and simmer for 2-3 minutes or until thickened. Stir through coriander and season with salt and pepper.
3
Spoon turkey mixture into pumpkin halves. Bake for 10 minutes. Sprinkle with extra coriander leaves.
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