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 baby pumpkins; ⅓ cup low-sodium vegetable broth or water; 1/2 cup finely chopped onion; 2 large cloves garlic, minced; 1/2 tsp. dried sage leaves; 1/2 tsp. dried thyme; 1 cup whole wheat bread crumbs; 1/2 cup grated part-skim mozzarella cheese (optional); ⅓ cup finely chopped celery; 1/4 cup toasted pine nuts (optional); 1/4 cup chopped dried apricots; Low-sodium soy sauce or salt to taste

Servings: persons

8 baby pumpkins
⅓ cup low-sodium vegetable broth or water
1/2 cup finely chopped onion
2 large cloves garlic, minced
1/2 tsp. dried sage leaves
1/2 tsp. dried thyme
1 cup whole wheat bread crumbs
1/2 cup grated part-skim mozzarella cheese (optional)
⅓ cup finely chopped celery
1/4 cup toasted pine nuts (optional)
1/4 cup chopped dried apricots
Low-sodium soy sauce or salt to taste

1
Preheat oven to 350F.
2
Slice off top 1/2 inch of each pumpkin and scoop out seeds.
3
On ungreased cookie sheet, bake pumpkins for 15 minutes.
4
In large skillet, heat broth or water to simmering over medium-high heat.
5
Add onion and cook, stirring frequently, until onion has softened but not browned, about 8 minutes.
6
Add garlic, sage, thyme and bread crumbs.
7
Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
8
Lightly fill pumpkins with stuffing.
9
(Any remaining stuffing may be baked separately in a lightly oiled baking dish.)
10
Bake until stuffing is lightly browned and heated through, about 15 minutes.
11
Be careful not to overbake pumpkins because they will split.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 baby pumpkins, ⅓ cup low-sodium vegetable broth or water, 1/2 cup finely chopped onion, 2 large cloves garlic, minced, and more.

Yes, Stuffed Thanksgiving Pumpkins falls under the Soups & Stews 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.

Stuffed Thanksgiving Pumpkins

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