Small pumpkins with a spinach and mince filling

Small pumpkins make wonderful edible bowls for this tasty mince mixture.

Small pumpkins with a spinach and mince filling

Ingredients

Serves 4

2 small pumpkins, halved, seeds removed and baked

 Filling:
150g minced beef
2 leaves silverbeet, stalks finely diced and leaves sliced
½ cup water
pinch salt
freshly ground pepper, to taste
½ cup frozen or podded fresh peas
1 carrot, grated

Method

Heat a heavy-based frying pan, add mince and cook, stirring, until browned all over.
Add the silverbeet stalks, water, salt and pepper and peas. Stir fry for about 2 minutes.
Add the carrot and silverbeet leaves and stir fry until the silverbeet has wilted.
Pile into the mini pumpkin halves and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1420kj
Protein 17.4g
Total fat 14.9g
- saturated fat 6.2g
Carbohydrates 29.1g
- sugars 9.2g
Fibre 10.0g
Sodium 209mg

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