Stuffed Thanksgiving Pumpkins Recipe

These stuffed pumpkins give the look and the taste of a great Thanksgiving!


Stuffed Thanksgiving Pumpkins Recipe

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
Serves:

Ingredients

  • 8 baby pumpkins
  • 1 cup bread crumbs, whole wheat
  • ½ cup nutritional yeast flakes, grated
  • cup vegetable stock, or water
  • ½ tsp sage leaves, dried
  • ¼ cup pine nuts, toasted (optional)
  • 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

  1. Preheat oven to 350 degrees F.
  2. Slice off about ½ inch from the top of each pumpkin and scoop out the seeds and the pulp.
  3. Once the pumpkins have been scraped bake them for 15 minutes.
  4. 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.
  5. Keep stirring for 1 minute. Then remove from heat and add in the remaining ingredients into skillet.
  6. Fill each pumpkin lightly with stuffing. Bake any left over stuffing on a separate lightly oiled baking dish.
  7. 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
Nutrition Disclaimer
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