Description
Delight in the flavors of fall with these charming stuffed mini pumpkins, bursting with savory goodness and perfect for any gathering.
Ingredients
Scale
- 4 mini pumpkins (about the size of an orange)
- 1 lb ground turkey or lentils (vegetarian option)
- 1 cup cooked rice or quinoa
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tsp Italian seasoning (or fresh herbs like thyme and rosemary)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice off the tops of each mini pumpkin and scoop out the seeds.
- In a skillet over medium heat, sauté diced onions and minced garlic until translucent.
- Add ground turkey or lentils to the skillet; cook until browned and fully cooked.
- In a large bowl, combine cooked rice or quinoa with the meat mixture. Stir in mozzarella, Parmesan, and Italian seasoning until well mixed.
- Generously fill each mini pumpkin with the stuffing mixture.
- Place stuffed pumpkins upright in a baking dish and cover with aluminum foil.
- Bake for approximately 30-35 minutes until pumpkins are tender but maintain their shape.
Nutrition
- Serving Size: 1 stuffed mini pumpkin (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: - Feel free to substitute rice with quinoa or add other vegetables for additional flavor and texture. - For an extra cheesy topping, sprinkle more mozzarella on top before baking.