Stuffed Mini Pumpkins
Stuffed mini pumpkins are a festive and delightful autumn dish that’s sure to impress at any gathering. These charming edible vessels are filled with a savory mixture of ground turkey, quinoa, and aromatic herbs, then baked to tender perfection. Not only do they look stunning on the table, but they also offer a burst of flavors that capture the essence of fall. Perfect for cozy family dinners or Halloween parties, these stuffed pumpkins are versatile enough to cater to both meat lovers and vegetarians alike.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 mini pumpkins (about 4–6 inches in diameter)
- 1 lb ground turkey or beef
- 1 cup cooked quinoa or rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tsp Italian herbs (basil, oregano, thyme)
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- Cut off the tops of each mini pumpkin and scoop out the seeds.
- In a skillet over medium heat, sauté diced onion until soft. Add minced garlic and ground turkey or beef; cook until browned.
- Stir in cooked quinoa or rice, salt, pepper, and Italian herbs. Mix in half of the cheese until melted.
- Stuff each pumpkin with the filling and top with remaining cheese.
- Cover loosely with aluminum foil and bake for 30-35 minutes until pumpkins are tender.
Nutrition
- Serving Size: 1 pumpkin (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg