Description
Thanksgiving Stuffed Mini Pumpkins are a delightful twist on your holiday table, combining the charm of mini pumpkins with a savory, flavorful filling. These adorable gourds are not only visually appealing but also easy to prepare, making them a perfect dish for any skill level. Bursting with warmth and festive flavors, they will be the star of your Thanksgiving feast, leaving your guests smiling and satisfied.
Ingredients
Scale
- 4 mini pumpkins (about 4 inches in diameter)
- 1 pound ground turkey or beef
- 1 cup cooked rice or quinoa
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup grated cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off mini pumpkins and scoop out seeds.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent; add garlic for another minute.
- Stir in ground turkey or beef; cook until browned. Season with sage, thyme, salt, and pepper.
- Remove from heat; mix in cooked rice or quinoa and optional cheese.
- Stuff each mini pumpkin generously with filling. Place in a baking dish and trim bottoms if needed for stability.
- Cover with foil; bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin (approximately 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg