Description
Stuffed mini pumpkins are a festive and delicious fall appetizer or side dish. You can customize the filling to your liking.
Ingredients
Scale
- 6 mini pumpkins
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out the seeds.
- In a skillet, heat olive oil over medium heat. Add onion and celery and cook until softened.
- In a bowl, combine quinoa, cranberries, pecans, Parmesan cheese, cooked onion and celery, salt, and pepper.
- Stuff the pumpkins with the quinoa mixture.
- Place the pumpkins on a baking sheet and bake for 30-40 minutes, or until the pumpkins are tender.
Notes
- You can substitute the quinoa with rice or couscous.
- Add sausage or ground beef to the filling for a heartier dish.
- Top with mozzarella cheese during the last few minutes of baking.
Nutrition
- Serving Size: 1 pumpkin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg