Low-Carb Pumpkin, Chorizo & Feta Bake

Print Pin
4 from 107 votes

Low-Carb Pumpkin, Chorizo & Feta Bake

35 minutes
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.

Article Categories:
Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..