Stuffed Mini Pumpkins
Experience the essence of fall with these stunning stuffed mini pumpkins. Bursting with flavor, each pumpkin is filled with a savory blend of ground turkey or sausage, nutritious quinoa, and colorful vegetables, all topped with melty cheese. Perfect for cozy family dinners or festive gatherings, this dish will impress your guests and elevate your autumn meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 mini pumpkins (about 3–4 inches in diameter)
- 1 lb ground turkey or sausage
- 1 cup cooked quinoa or rice
- 1 cup chopped mixed vegetables (bell peppers, onions, celery)
- 1 cup shredded cheddar cheese
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut off the tops of the mini pumpkins and scoop out the seeds and stringy insides carefully.
- In a skillet over medium heat, heat olive oil and cook the ground turkey or sausage until browned. Add chopped mixed vegetables and sauté until tender.
- Stir in cooked quinoa or rice along with thyme, sage, salt, and pepper.
- Generously fill each pumpkin with the prepared filling and top with shredded cheese.
- Place stuffed pumpkins on the baking sheet and bake for 25-30 minutes until tender but not mushy.
Nutrition
- Serving Size: 1 stuffed pumpkin (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg