Description
A delightful autumn dish featuring mini pumpkins stuffed with a savory mixture of grains, mushrooms, and herbs, perfect for family gatherings.
Ingredients
Scale
- Mini pumpkins
- 1 cup quinoa or rice
- 1 cup chopped mushrooms (cremini or shiitake)
- Fresh herbs (thyme and sage)
- Optional cheese (feta or parmesan)
- 1/2 cup nuts or seeds (walnuts or pumpkin seeds)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice off the tops of each mini pumpkin and scoop out the seeds.
- Drizzle the insides of the pumpkins with olive oil and a pinch of salt.
- Sauté onion and garlic in a skillet until fragrant (about 3-5 minutes).
- Add chopped mushrooms to the skillet and cook until softened.
- In a bowl, combine sautéed vegetables with cooked quinoa or rice, herbs, cheese (if using), and nuts or seeds. Season to taste.
- Stuff each pumpkin with the mixture, pressing down lightly.
- Place pumpkins in a baking dish, drizzle with olive oil, and add a splash of water to create steam.
- Cover with foil and bake for about 30 minutes, then remove foil and roast for an additional 15-20 minutes.
- Let cool slightly before serving.
Notes
These stuffed pumpkins can be customized with different fillings or herbs. They make an excellent centerpiece for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, fall recipe, vegetarian, stuffed pumpkin, holiday meal
