Stuffed baked pumpkin

Stuffed baked pumpkin

A neighbour gave us this pumpkin so I decided I would cook it this way.  I’ve been doing this type of thing for many years – but not with totally AIP ingredients  previously.

  • 1 smallish pumpkin (Jap/Kent)
  • 1 medium onion
  • 2 tSpn tumeric
  • 2 tSpn garlic
  • 1 tspn oregano dried
  • 1/2 tSpn coconut aminos sauce
  • 1/2 tSpn Herbamare (vege salt)
  • 500 g beef mince
  • 1/2 tBspn EVOO

Cut the top out of the pumpkin  (as per pics)
scoop out the seeds – or as many as you can, being careful not to break your most favourite knife in the process
mix all the ingredients together and stuff into the pumpkin
bake in a moderate oven (170 – 180 C) for around 1 hour.

Pumpkin is cooked when you can stab it with your (unbroken) other favourite knife and it goes in to soft flesh all the way. Check the meat mix is done through as well.

Sometimes the mixture will overflow so leave a little space under the lid – or place the pumpkin on a tray lined with baking paper.

Meat n veg all in one.