This herb stuffed pumpkins recipe makes the perfect side dish for a Thanksgiving meal. You can vary the stuffing ingredients such as sourdough bread cubes instead, or a touch of roasted garlic. We recommend sautéing the onion, garlic and bread cubes a little beforehand.
How To Make Herb Stuffed Pumpkins
Ingredients
- 4 pumpkins , small
- 2 cups stale bread of your choice, crusts trimmed and cut into cubes
- ½ cup carrots, small dice
- 1 cup yellow onion, diced
- ½ cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¼ cup parsley, fresh, minced
- salt and ground black pepper, to taste
- 1 tsp olive oil
- cooking spray
To Serve:
- ¼ cup marinara sauce, per serving
For Garnish:
- 1 tsp parmesan cheese, per serving
Instructions
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Preheat oven to 325 degrees F.
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Cut off pumpkin tops and set them aside to use as covers.
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Scoop out pumpkin seeds and membranes, using whatever tools you prefer. Set pumpkins on a large baking sheet.
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In a medium-sized bowl, combine the remaining ingredients and toss well.
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Pack stuffing tightly into pumpkin cavities. Cover with tops and grease with non-stick cooking spray.
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Bake for 45 minutes, or until pumpkin shells are tender.
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Sprinkle the filled baked pumpkins with parmesan cheese and serve them together with marinara sauce.
Nutrition
- Sugar: 48g
- :
- Calcium: 488mg
- Calories: 714kcal
- Carbohydrates: 154g
- Cholesterol: 1mg
- Fat: 7g
- Fiber: 14g
- Iron: 16mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 2g
- Potassium: 5052mg
- Protein: 27g
- Saturated Fat: 2g
- Sodium: 834mg
- Trans Fat: 1g
- Vitamin A: 118856IU
- Vitamin C: 135mg
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