Description
Welcome the cozy flavors of fall with these Stuffed Mini Pumpkins, a delicious and festive dish that’s perfect for an easy dinner, healthy snack, or crowd-pleasing side.
Ingredients
Scale
- 6–8 mini pumpkins (about 4 inches in diameter)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked quinoa or brown rice
- 1/2 cup chopped mushrooms
- 1/2 cup finely chopped kale or spinach
- 1/4 cup dried cranberries (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Olive oil spray or additional oil for brushing
Instructions
- Preheat oven to 375°F (190°C). Wash pumpkins and slice off tops to create lids. Scoop out seeds and stringy flesh. Lightly brush inside with olive oil and sprinkle with salt. Roast cut-side down on a baking sheet for 20 minutes.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent. Stir in garlic, mushrooms, and greens. Cook until softened.
- In a mixing bowl, combine sautéed vegetables with cooked quinoa or rice. Add cranberries, nuts, cinnamon, nutmeg, salt, pepper, and cheese (if using). Mix well.
- Remove pumpkins from oven, turn upright, and fill each with stuffing. Place lids on or leave open for a crusty top.
- Return to oven and bake for 20–25 minutes more, or until pumpkins are fork-tender and tops are slightly crispy.
- Let cool slightly before serving. Present with lids for added charm.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg