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Ingredients
- 2 pumpkins
- 400 g ground pork neck or shoulders
- 200 g grated cheese
- pepper
- 4 eggs
- oil
- fresh Herbs
- salt
Directions
- Wash the pumpkin and cut in them lengthwise in half. Spoon remove the core. Fry meat in oil until it begins to caramelize. Add finely chopped herbs, salt and pepper and stir to taste inter-dependent. When cool, stir in the egg mixture and cheese. Established matter to you, which will meet pumpkins.
- They store in a greased baking dish in which they bake at 180 degrees for 20 minutes.
- Tip: A little bit of cheese and let them sprinkle the surface just before the final baking pumpkins. If you have a small round shape pumpkins, cut them hats and fill them from the top. Will incur a small kegs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 681g | |
| Calories 1409 | |
| Calories from Fat 834 | 59% |
| Total Fat 94.31g | 118% |
| Saturated Fat 52.16g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 1214mg | 405% |
| Sodium 1775mg | 74% |
| Potassium 1450mg | 41% |
| Total Carbs 3.92g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.4g | 2% |
| Protein 132.1g | 211% |
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