Description
Celebrate Thanksgiving with these charming stuffed mini pumpkins, bursting with flavor and perfect for your holiday table. Each pumpkin is a delightful blend of roasted sweetness and savory stuffing, creating a visually appealing centerpiece that will impress your guests. Easy to customize, this dish caters to various dietary preferences while delivering an unforgettable taste experience.
Ingredients
Scale
- 4 mini pumpkins
- 1 cup cooked quinoa
- 1 cup chopped vegetables (bell peppers, onions, celery)
- 2 tsp olive oil
- 1 tsp sage
- 1 tsp thyme
- 1 tsp garlic powder
- ½ cup feta or goat cheese, crumbled
- ½ cup low-sodium vegetable broth
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut tops off mini pumpkins and scoop out seeds.
- In a skillet over medium heat, add olive oil and sauté chopped vegetables until softened (about 5 minutes).
- Stir in cooked quinoa, sage, thyme, and garlic powder; cook for an additional 3 minutes.
- Remove from heat and fold in crumbled cheese until slightly melted.
- Generously fill each pumpkin with the stuffing mixture and place them upright in a baking dish with vegetable broth.
- Cover with foil and bake for 25 minutes; remove foil and bake for another 10-15 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin (approximately 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg