Stuffed Mini Pumpkins
Nutrition Facts
8 servings Serving Per Container
Serving size 1/2 pumpkin
| Amount Per Serving | ||
|---|---|---|
|
Calories |
390 |
|
| % Daily Value* | ||
| Total Fat 24g | 31% | |
| Saturated Fat 8g | 39% | |
| Cholesterol 105mg | 34% | |
| Sodium 620mg | 27% | |
| Total Carbohydrate 24g | 9% | |
| Dietary Fiber 3g | 11% | |
| Sugars 11g | ||
| Includes Added Sugars 6g | 11% | |
| Protein 20g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 246mg | 20% | |
| Iron 2mg | 10% | |
| Potassium 470mg | 10% | |
Ingredients
- 4 Mini Sugar Pumpkins
- 4 tbsp Olive Oil, divided
- 1/4 tsp Salt & Pepper
- 1/4 tsp Garlic Powder / Dried Thyme
- 3 1/2 cup Cornbread, 1/2
- 1 cup Carrots, peeled, diced small
- 1 cup Onion, small diced
- 1/2 cup Celery, small diced
- 4 Garlic Cloves, minced
- 1 lb Italian Sausage, ground
- 1/4 tsp Dried Sage / Garlic Powder
- 1/4 tsp Salt & Pepper
- 1/2 tsp Poultry Seasoning
- 1/2 cup Chicken Stock
- 1 Egg, beaten
- 1 1/2 cup Gruyere Cheese, shredded or grated
Method of Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut the tops of the pumpkins, including the stem.
Remove the seeds of the pumpkins.
Step 3
Rub the inside of the pumpkin with the olive oil and season with the salt, pepper, garlic powder, and dried thyme.
Arrange in a baking dish, along with the tops. Roast for 45 minutes.
Step 4
Heat a sauté pan over medium-low heat and add 2 tbsp oil.
Sauté carrots, onion, celery, and garlic for 5 minutes.
Step 5
Add the ground sausage and spices. Cook until the meat is browned.
Step 6
Add the meat mixture to the bowl with the cornbread.
Add the chicken stock, egg, and 1 cup gruyere cheese. Toss to combine.
Step 7
Fill the roasted pumpkins with the stuffing mixture until they are packed and almost overflowing.
Step 8
Top each pumpkin with remaining cheese. Bake until the cheese has melted, about 20 minutes.
