Description
Thanksgiving Stuffed Mini Pumpkins are the perfect festive side dish that combines visual appeal with delightful flavors. These charming edible vessels, filled with a savory and slightly sweet quinoa mixture, will captivate your guests at any holiday gathering. Easy to prepare and customizable for various dietary needs, these stuffed pumpkins not only add color to your table but also evoke warm memories of family traditions.
Ingredients
Scale
- 4 mini pumpkins (about 1 lb each)
- 1 cup cooked quinoa
- 1 medium onion, sautéed
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup crumbled feta or goat cheese
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cut off the tops of the mini pumpkins and scoop out seeds.
- In a skillet, heat olive oil over medium heat and sauté onions until soft, about 5 minutes.
- In a bowl, combine cooked quinoa, sautéed onions, nuts, cranberries, spices, and cheese. Mix well.
- Stuff each pumpkin generously with the filling and drizzle with olive oil.
- Place on a baking sheet lined with parchment paper and bake for 30-35 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin (approx. 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg