Low-Carb Pumpkin, Chorizo & Feta Bake
Calories 570kcal
Ingredients
- 900 grams pumpkin (such as delicata or hokkaido, sliced, 1 ½ lb)
- 1/4 cup ghee (such as delicata or hokkaido, sliced, 1 ½ lb)
- 1/2 teaspoon dried rosemary (such as delicata or hokkaido, sliced, 1 ½ lb)
- 400 grams gluten (such as delicata or hokkaido, sliced, 1 ½ lb)
- 200 grams Mexican-style pork ch (such as delicata or hokkaido, sliced, 1 ½ lb)
- 1 cup feta cheese crumbles (such as delicata or hokkaido, sliced, 1 ½ lb)
Instructions
- Preheat the oven to 200 °C/ 400 °F.
- Use the tip of a chef's knife to break through the skin in the middle part and push the blade down until cut through.
- Using a spoon, scoop out the seeds.
- If you're using delicata or hokkaido, they won't require peeling.
- Cut the pumpkin into about 1 cm (1/2 inch) slices and place on a baking sheet.
- Drizzle the ghee all over the pumpkin slices.
- Sprinkle with rosemary and season with salt and pepper.
- Place the pumpkin in the oven and bake for about 10 minutes.
- Mix half way through using a spatula.
- Slice the sausages.
- After 10 minutes, add the sausages to the tray.
- Place back in the oven and bake for 10 minutes.
- Remove from the oven and add the crumbled feta.
- Place back in the oven for another 5 minutes.
- Serve or let it cool down and store in the fridge for up to 4 days.
Nutrition
Calories: 570kcal
Originally posted 2019-02-20 17:51:03.
