Description
Delight in the flavors of autumn with these stuffed mini pumpkins, featuring a savory filling that brings warmth and comfort to your table. Perfect for gatherings or cozy dinners!
Ingredients
Scale
- 4 mini pumpkins
- 1 lb ground turkey or beef
- 1 cup cooked quinoa or rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach (or kale), chopped
- 1/2 cup feta cheese or grated Parmesan cheese
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Slice off the tops of each mini pumpkin and scoop out the seeds using a spoon.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent.
- Add ground turkey (or beef) and cook until browned.
- Stir in cooked quinoa or rice along with fresh spinach until wilted.
- Season with cinnamon, nutmeg, salt, and pepper. Mix well before adding crumbled feta or grated Parmesan cheese.
- Generously fill each hollowed-out pumpkin with the savory mixture and replace their tops.
- Place stuffed pumpkins on the prepared baking sheet and bake for about 30-35 minutes until tender yet firm.
Nutrition
- Serving Size: 1 stuffed mini pumpkin (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Feel free to customize the filling by adding nuts or cranberries for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days.