These stuffed pumpkins give the look and the taste of a great Thanksgiving!
How To Make Stuffed Thanksgiving Pumpkins
Have an exciting autumn with this stuffed Thanksgiving pumpkins recipe. Baby pumpkins stuffed with apricots, pine nuts, and onions for a delish and rustic meal.
Prep:
40 mins
Cook:
40 mins
Total:
1 hr 20 mins
Ingredients
- 8 baby pumpkins
- 1 cup bread crumbs, whole wheat
- ½ cup nutritional yeast flakes, grated
- â…“ cup vegetable stock, or water
- ½ tsp sage leaves, dried
- ¼ cup pine nuts, toasted (optional)
- â…“ cup celery, finely chopped
- ¼ cup apricots, dried, chopped
- ½ cup onion, finely chopped
- ½ tsp thyme
- 2 large garlic cloves, minced
- soy sauce, low sodium, to taste
Instructions
- Preheat oven to 350 degrees F.
- Slice off about ½ inch from the top of each pumpkin and scoop out the seeds and the pulp.
- Once the pumpkins have been scraped bake them for 15 minutes.
- In a large skillet, heat water over medium heat until simmering. Add onions until softened but not yet browned. Add garlic, sage, thyme, and bread crumbs.
- Keep stirring for 1 minute. Then remove from heat and add in the remaining ingredients into skillet.
- Fill each pumpkin lightly with stuffing. Bake any left over stuffing on a separate lightly oiled baking dish.
- Bake pumpkins for 15 minutes, or until stuffing is lightly browned and heated through. Do not overbake the pumpkins or they will split.
Nutrition
- Sugar: 40g
- :
- Calcium: 316mg
- Calories: 455kcal
- Carbohydrates: 102g
- Fat: 5g
- Fiber: 9g
- Iron: 12mg
- Potassium: 4769mg
- Protein: 18g
- Saturated Fat: 1g
- Sodium: 156mg
- Vitamin A: 115924IU
- Vitamin C: 124mg
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