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Savory Stuffed Pumpkins

Savory Stuffed Pumpkins: A Cozy Autumn Favorite

Savory Stuffed Pumpkins bring warmth and joy to any autumn gathering, easily customizable for every taste.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small sugar pumpkins Opt for sugar pie or baby pumpkins for the best flavor.
For the Filling
  • 1 lb ground sausage Substitute with turkey sausage or a vegan option to lighten the dish.
  • 1 cup quinoa Feel free to swap it out for rice or couscous if preferred.
  • 1 medium onion Shallots are a great alternative for a milder taste.
  • 2 cloves garlic If in a pinch, garlic powder can serve as a convenient substitute.
  • 1 cup shredded cheese Consider mozzarella or parmesan; dairy-free cheese works for those with lactose intolerance.
  • 1/4 cup chopped fresh herbs Dried herbs or any preferred herb blend can substitute if fresh isn’t available.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Carefully slice off the tops of the small sugar pumpkins and scoop out the seeds and insides.
  3. In a skillet over medium heat, cook the ground sausage for about 5-7 minutes until fully cooked.
  4. In a large bowl, mix the cooked sausage with cooked quinoa, diced onions, minced garlic, shredded cheese, and chopped fresh herbs until well-mixed.
  5. Generously pack the savory filling into each hollowed pumpkin.
  6. Replace the tops on each stuffed pumpkin and bake for about 45 minutes.

Nutrition

Serving: 1pumpkinCalories: 320kcalCarbohydrates: 38gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 450IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly and keep in the freezer for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for 20-30 minutes.

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