Description
Stuffed Mini Pumpkins are a delightful way to celebrate the flavors of fall with both style and substance.
Ingredients
Scale
- 6–8 mini pumpkins (about 4 inches in diameter)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked quinoa or brown rice
- 1/2 cup chopped mushrooms
- 1/2 cup finely chopped kale or spinach
- 1/4 cup dried cranberries (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Olive oil spray or additional oil for brushing
Instructions
- Begin by preheating your oven to 375℉ (190℃). Take the mini pumpkins and wash them thoroughly. Carefully slice off the tops to create lids and scoop out the seeds and stringy insides, using a spoon or small ice cream scoop. Lightly brush the inside of each pumpkin with olive oil and sprinkle a pinch of salt. Place them cut-side down on a baking sheet and roast them for about 20 minutes. This initial roasting helps to soften the pumpkin and enhances its flavor.
- While the mini pumpkins roast, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant. Afterward, stir in the minced garlic, chopped mushrooms, and your choice of kale or spinach. Cook this mixture until the greens are wilted and the mushrooms have softened, releasing their delicious flavors. This step is essential for building a robust base for your stuffing.
- In a mixing bowl, combine your sautéed vegetables with one cup of cooked quinoa or brown rice. If you’re including dried cranberries and nuts for added texture and flavor, toss them in at this stage along with ground cinnamon, nutmeg, salt, and black pepper. If desired, fold in grated Parmesan cheese for an extra layer of creaminess. Ensure everything is mixed well, allowing the spices to permeate the filling.
- After the initial roasting, remove the pumpkins from the oven and turn them upright. Carefully fill each pumpkin with the flavorful stuffing mixture, packing it in lightly but not overly tight. If you like a crustier top, you can choose to leave the pumpkins open, or place their tops back on for a more traditional presentation.
- Once filled, return the pumpkins to the oven and bake them for an additional 20-25 minutes. You’ll know they’re ready when the pumpkins are fork-tender, and the tops have developed a slightly crispy texture. This stage enhances both the flavor and the appearance of your stuffed mini pumpkins.
- Allow the stuffed pumpkins to cool for a minute or two before serving. Present them with their lids perched on top or ask your guests to help themselves to the filling directly. Either way, they’re bound to impress as a colorful and hearty meal.
Notes
These stuffed pumpkins can be made in advance; just reheat them in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 230 per serving
- Sodium: around 300mg
- Protein: 8g