Apple Stuffed Mini Pumpkins Eating Well Recipe

1. 1

   Preheat oven to 375 degrees.

2. 2

   Wash mini pumpkins.

3. 3

   With a sharp paring knife, cut around and remove the caps.

4. 4

   With a melon baller or possibly spoon, scrape out and throw away the seeds and fibers.

5. 5

   In a small bowl, stir together the mustard and 2 tsp.

6. 6

   of the oil.

7. 7

   With a pastry brush, coat the interior of each pumpkin and the cut surfaces of each cap with the mustard-oil mix.

8. 8

   Heat the remaining 2 tsp.

9. 9

   oil in a small skillet over medium heat; add in onions and saute/fry till tender, about 2 min.

10. 10

    Remove from the heat and stir in apples, lemon juice and thyme.

11. 11

    Season with salt and pepper.

12. 12

    Divide the apple filling among the mini-pumpkins.

13. 13

    Press the caps on firmly and set in a small baking dish.

14. 14

    Add in 1/2 inch of water and cover the dish tightly with foil.

15. 15

    Bake till the pumpkins are tender, about 1 hour.

16. 16

    Don't undercook; the flesh should be creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.