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Stuffed Pumpkin

Savory Stuffed Pumpkin: Your Cozy Fall Comfort Food

Savory Stuffed Pumpkins are a delightful fall dish that mixes sweet pumpkin flesh with savory fillings, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small Sugar Pumpkins Choose smaller ones for sweetness and tender flesh.
For the Filling
  • 1 lb Ground Sausage Can be swapped for ground turkey or plant-based sausage.
  • 1 cup Quinoa Can substitute with rice or couscous.
  • 1 cup Onions Diced; shallots can be used for a milder flavor.
  • 2 cloves Garlic Minced, or use roasted garlic for sweetness.
  • 1 cup Shredded Cheese Use dairy-free cheese for a vegan option.
  • 1/4 cup Chopped Herbs Consider thyme, rosemary, or sage.
Optional Add-ins
  • 1/4 cup Nuts or Dried Fruits For texture and sweetness.
  • to taste Spices Experiment with cinnamon or cayenne.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cut off the tops of the sugar pumpkins and scoop out the seeds, placing them cut side up on the baking sheet.
  3. In a skillet over medium heat, brown the ground sausage for about 5-7 minutes until fully cooked.
  4. In a large bowl, combine the sausage with cooked quinoa, diced onions, minced garlic, shredded cheese, and chopped herbs; mix thoroughly.
  5. Generously stuff each hollow pumpkin with the filling, pressing down to pack it in.
  6. Cover each stuffed pumpkin with its top and bake for 45 minutes or until tender.

Nutrition

Serving: 1pumpkinCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat in the oven. Unbaked stuffed pumpkins can be frozen for up to 3 months.

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