Stuffed Thanksgiving Pumpkins Recipe

Name: Stuffed Thanksgiving Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each pumpkins baby; ⅓ cup vegetable stock; 1/2 cup onions finely chopped; 2 cloves garlic minced; 1/2 teaspoon sage leaves dried; 1/2 teaspoon thyme; 1 cup bread crumbs whole wheat; 1/4 cup pine nuts toasted (optional); ⅓ cup celery finely chopped; 1/4 cup apricots dried, chopped; 1/2 cup nutritional yeast flakes grated; 1 x soy sauce, tamari low sodium, to taste

Servings: persons

8 each pumpkins baby
⅓ cup vegetable stock
1/2 cup onions finely chopped
2 cloves garlic minced
1/2 teaspoon sage leaves dried
1/2 teaspoon thyme
1 cup bread crumbs whole wheat
1/4 cup pine nuts toasted (optional)
⅓ cup celery finely chopped
1/4 cup apricots dried, chopped
1/2 cup nutritional yeast flakes grated
1 x soy sauce, tamari low sodium, to taste

1
Preheat oven to 350 degres.
2
Slice off the top 1/2 inch of each pumpkin and scoop out the seeds.
3
Bake pumpkins for 15 minutes.
4
In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned.
5
Add garlic, sage, thyme, and bread crumbs.
6
Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
7
Lightly fill pumpkins with stuffing.
8
(Any remaining stuffing may be baked separately in a lightly oiled baking dish.)
9
Bake for 15 minutes, or until stuffing is lightly browned and heated through.
10
Be careful not to overbake the pumpkins, because they will split.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 each pumpkins baby, ⅓ cup vegetable stock, 1/2 cup onions finely chopped, 2 cloves garlic minced, and more.

Yes, Stuffed Thanksgiving Pumpkins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Thanksgiving Pumpkins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions