Turkey stuffed roasted pumpkin
Pumpkin, butternut, raw
1800 g, (2x900g) halved, deseeded
Turkey breast mince
6 individual, sliced
1 clove(s), crushed
Canned diced tomatoes
400 g, (1x400g can)
Canned black beans, rinsed, drained
1 can(s), 400g size can
2 tbs, chopped, plus extra whole leaves to garnish
1 x 3 second spray(s)
- Preheat oven to 200°C. Place pumpkins, cut-side up, on a baking tray. Bake for 45 minutes or until tender.
- 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.
- Spoon turkey mixture into pumpkin halves. Bake for 10 minutes. Sprinkle with extra coriander leaves.