Vibrant mini pumpkin shells serve as the bowls, filled to the brim with juicy, smoky tinga chicken; a rich, rosy salsa tops it all. Nestled among shredded purple cabbage, sliced avocado, and crispy pumpkin seeds, the dish has a color palette of autumn hues: deep orange, bright greens, and purples, with a sprinkling of fresh, fragrant cilantro that adds a pop of lively green.

Autumn Harvest Keto Chicken Tinga Stuffed Pumpkins

Name: Autumn Harvest Keto Chicken Tinga Stuffed Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 small sugar pumpkin tops removed and seeds scooped out; 4 chicken breast cooked and shredded; 1 cup green salsa; 1 cup chipotle in adobo sauce; 1 medium purple cabbage thinly sliced; 2 ripe avocado thinly sliced; 1 cup pumpkin seed roasted; 1 cup cilantro leaves; 2 tablespoons olive oil; to taste salt and pepper

Flavorful keto-friendly Mexican dish with a seasonal twist!

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Mexican

Technique Baking

Diet Friendly Keto

Daily recipe · October 28, 2024

A little about this dish

This elevated Keto-friendly Mexican dish is a flavorful balance of roasted seasonal vegetables and tender chicken tinga, all beautifully served in a fiery, hollowed-out mini pumpkin. Spice infused and packed full of zesty flavors, it's a fresh twist on the predictable taco salad.

Ingredients (for 4)

Small sugar pumpkin — 4 — tops removed and seeds scooped out
Chicken breast — 4 — cooked and shredded
Green salsa — 1 cup
Chipotle in adobo sauce — 1 cup
Medium purple cabbage — 1 — thinly sliced
Ripe avocado — 2 — thinly sliced
Pumpkin seed — 1 cup — roasted
Cilantro leaves — 1 cup
Olive oil — 2 tablespoons
Salt and pepper — to taste

Preparation

Step 1 — 🔥🌡️👩‍🍳

Preheat your oven to 375°F.
Step 2 — 🎃🥄🧂

Coat the interior of each pumpkin with olive oil and season with salt and pepper. Place the pumpkins on a baking sheet.
Step 3 — 🎃🔥⏲️

Roast the pumpkins in the preheated oven for 25-30 minutes, or until the inside is soft.
Step 4 — 🍗🥘🌶️

While the pumpkins are roasting, prepare the chicken tinga by combining the shredded chicken, green salsa, and chipotle in adobo sauce in a pan. Cook over medium heat until well combined and warmed through.
Step 5 — 🎃🍗🥄

Once the pumpkins are done, fill each one with a portion of the chicken tinga.
Step 6 — 🎃🥬🥑

Top each pumpkin with shredded cabbage, avocado slices, roasted pumpkin seeds, and cilantro leaves.

A final fox tip

This dish is perfect for those who love DIY garnish. Serve with additional toppings like lime wedges, diced tomatoes, or sour cream (for non-strict keto followers). This can be a fun way for kids to customize their meal. No mini pumpkins? Substitute with acorn squash!