Stuffed Pumpkin with Chicken recipe

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Ingredients

1 medium pumpkin
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
1 onion, chopped
1 pound boneless, skinless chicken breast, cubed
¼ cup butter
⅓ cup milk
2 tablespoons whole wheat flour

Nutrition Info

539.3 calories
carbohydrate: 41.6 g
cholesterol: 96.7 mg
fat: 32.6 g
fiber: 3.6 g
protein: 24.8 g
saturatedFat: 11.9 g
servingSize: -
sodium: 344.2 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Cut off a 'lid' off the pumpkin. Scrape out all pumpkin seeds and threads with a spoon. Brush the inside of the pumpkin with olive oil and season with salt. Wrap in aluminum foil.

  3. Bake in the preheated oven until pumpkin is soft, about 20 minutes. Remove from oven and carefully spoon out pumpkin flesh without breaking the outer shell. Set hollowed pumpkin aside.

  4. Heat 1 tablespoon olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add chicken, butter, and pumpkin flesh and cook until chicken is browned on the outside, about 5 minutes.

  5. Stir together milk and flour until no lumps remain and pour into skillet. Simmer until sauce thickens and chicken is cooked through, about 5 minutes. Season with salt and pepper.

  6. Pour creamy pumpkin mixture into hollowed pumpkin to serve.

Recipe Yield

4 servings

Recipe Note

Chicken and pumpkin are cooked in a creamy sauce and served inside the hollowed-out pumpkin - perfect for guests!

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