Low-Carb Pumpkin, Chorizo & Feta Bake

Low-Carb Pumpkin, Chorizo & Feta BakePin recipeFollow us 53.2k

This winter inspired one-tray meal is full of flavour yet low in carbs. The sweetness from the pumpkin works really well with the spicy chorizo, salty feta and rosemary.

Winter squash belongs to a group of vegetables people tend to avoid when following a ketogenic diet. But pumpkin can actually be a delicious and healthy addition to your low-carb diet, as long as you eat it in moderation.

Besides, you don't need to follow an ultra low carb approach or aim for high ketone levels to experience the health benefits of low-carb eating. Different people have different carb tolerance and that's what you need to consider when deciding on the level of carboydrate restriction.

Hands-onOverall

Nutritional values (per serving)

12.6 grams 2.2 grams 20.2 grams 42 grams 19.2 grams 510 calories
Total Carbs14.8grams
Fiber2.2grams
Net Carbs12.6grams
Protein20.2grams
Fat42grams
of which Saturated19.2grams
Energy510kcal
Magnesium81mg (20% RDA)
Potassium864mg (43% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (16%), fat (74%)

Ingredients (makes 6 servings)

  • 900 g pumpkin such as delicata or hokkaido, sliced (1 ½ lb)
  • ¼ cup melted ghee or duck fat (60 ml/ 2 fl oz)
  • ½ tsp dried rosemary or ½ tbsp chopped fresh rosemary
  • salt and pepper, to taste
  • 400 g gluten-free Italian-style sausage, sliced (14.2 oz)
  • 200 g Mexican chorizo sausage, sliced (7.1 oz) - you can substitute it with Spanish chorizo
  • 1 cup crumbled feta cheese (150 g/ 5.3 oz)

Instructions

  1. 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.
  2. Cut the pumpkin into about 1 cm (½ 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. Low-Carb Pumpkin, Chorizo & Feta Bake
  3. Slice the sausages. Low-Carb Pumpkin, Chorizo & Feta Bake
  4. After 10 minutes, add the sausages to the tray. Place back in the oven and bake for 10 minutes. Low-Carb Pumpkin, Chorizo & Feta Bake
  5. Remove from the oven and add the crumbled feta. Place back in the oven for another 5 minutes. Low-Carb Pumpkin, Chorizo & Feta Bake
  6. When done, remove from the oven and place on a cooling rack for 5 minutes before serving. Serve or let it cool down and store in the fridge for up to 4 days. Low-Carb Pumpkin, Chorizo & Feta Bake

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By Martina Slajerova
Creator of KetoDietApp.com

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

How much weight did you lose? How long did it take you to fully convert to the KetoDiet way of living? What were your obstacles? What recommendations can you give me to succeed by staying with the Keto way of life?

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Hi Yolanda, the reason I started following a low-carb diet was not just weight loss - it was my thyroid condition. You can learn more here: Welcome to KetoDiet!

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