Ingredients
- Small pumpkins
- Ground meat (beef, turkey, or sausage)
- Rice or quinoa
- Cheese (cheddar or mozzarella)
- Onion
- Garlic
- Fresh herbs (like thyme and rosemary)
- Spices (like salt, pepper, and paprika)
- Olive oil
- Broth (chicken or vegetable)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the small pumpkins and scoop out the seeds.
- In a skillet, heat olive oil and sauté chopped onion and garlic until fragrant.
- Add ground meat and cook until browned.
- Stir in cooked rice or quinoa, cheese, fresh herbs, and spices.
- Stuff the pumpkins with the meat mixture.
- Place the stuffed pumpkins in a baking dish, add a bit of broth to the bottom, cover with foil, and bake for 30-40 minutes or until the pumpkins are tender.
- Remove the foil in the last 10 minutes for a crispy top.
- Serve warm.
Notes
Choose firm, small pumpkins for easy stuffing. Customize the filling with other vegetables or leftover meats as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pumpkin
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg