Meatless Monday ~ Ricotta Stuffed Mini Butternut Pumpkin {WIN an iPad and iPrep Stand!}

Meatless Monday ~ Ricotta Stuffed Mini

Butternut Pumpkin {WIN an iPad and iPrep

Stand!}

Last year I shared with you my love of Potkins and I ended up stuffing them in so many ways including my favourite apple stuffing and even baking a quiche into them! I have since discovered the easy Donna Hay Way of cooking pumpkin by cutting it in half, placing it in a baking dish and microwaving or baking until soft enough to just scoop it out. I was doing it backwards and nearly cutting fingers off in the meantime!

Anyway, those little Potkins were here and gone in a flash this year and I was so very disappointed. potkins are bakc

UNTIL I spotted these mini butternut pumpkins in the organic section at the supermarket.  YAY!!!!

mini butternut

Meatless Monday is about my love of pumpkin but dressed and stuffed in different ways.

I made one with a simple apple, breadcrumb and crushed cereal topping and one that was ricotta, angel hair, tomato sauce and parmesan. I ate the apple one first, thinking I would have the best first, but the ricotta one was my preferred stuffing this time! It was outstanding. So much so that I made 2 more yesterday to have for lunches this week :)

Meatless Monday ~ Ricotta Stuffed Mini Butternut Pumpkin (serves 1)
1 x ½ mini butternut pumpkin (I found mine in the organic section at the supermarket)
125 grams of cooked angel hair pasta
110 grams light ricotta cheese
100 grams of Italian tomato sauce
2 tsp of grated parmesan cheese

Place the pumpkin in a baking dish and either microwave or place in the oven until the flesh is soft enough to scoop out.

mini butternut  7

Scoop out the seeds first and then scoop the rest of the flesh into a large bowl.

mini butternut 1

mini butternut 2

Combine the scooped pumpkin flesh with the cooked pasta, ricotta and tomato sauce.

mini butternut  3

Place back into the butternut cavity and top with the parmesan cheese.

mini butternut  4

Bake at 200° or 180° fan forced until the cheese is crisped on top.

mini butternut final

mini butternut final 2

mini butternut cu final 2

For the apple version, follow THIS post!

mini butternut final cu

 

Ricotta Stuffed Mini Butternut Pumpkin {WIN an iPad and iPrep Stand!}
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Recipe type: Meatless Monday
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 x ½ mini butternut pumpkin (I found mine in the organic section at the supermarket)
  • 125 grams of cooked angel hair pasta
  • 110 grams light ricotta cheese
  • 100 grams of Italian tomato sauce
  • 2 tsp of grated parmesan cheese
Instructions
  1. Place the pumpkin in a baking dish and either microwave or place in the oven until the flesh is soft enough to scoop out.
  2. Scoop out the seeds first and then scoop the rest of the flesh into a large bowl.
  3. Combine the scooped pumpkin flesh with the cooked pasta, ricotta and tomato sauce.
  4. Place back into the butternut cavity and top with the parmesan cheese.
  5. Bake at 200° or 180° fan forced until the cheese is crispy on top.

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Comments

  1. April Gay says:

    Ohhh I LOVE butternut pumpkin and I can imagine the filling would be soft and creamy!