Description
Stuffed Pumpkins are the ultimate autumn comfort food that brings together flavors and nutrition.
Ingredients
Scale
- 4 small sugar pumpkins
- 1 lb ground sausage
- 1 cup cooked quinoa
- 1 cup shredded mozzarella cheese
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Begin by preheating your oven to 375°F (190°C). This ensures that the pumpkins cook evenly and thoroughly. While the oven is warming up, prepare a baking sheet by lining it with parchment paper. This will help keep your stuffed pumpkins from sticking and make cleanup a breeze.
- Next, take your small sugar pumpkins and carefully slice off the tops to create a lid. Use a spoon to scoop out all the seeds and strings inside, creating a hollow cavity ready for stuffing. Set the tops aside, as you’ll use them later. Make sure to create a wide enough opening so that you can fill the pumpkins effortlessly.
- In a skillet over medium heat, cook the ground sausage until it’s nicely browned. This usually takes about 5-7 minutes. As you cook the sausage, be sure to break it apart with a spatula to ensure even cooking. Once browned, remove it from the heat and set aside to cool slightly.
- In a large mixing bowl, combine the cooked sausage with the quinoa, diced onion, minced garlic, shredded mozzarella cheese, and chopped fresh basil or parsley. Stir well until all the ingredients are evenly mixed. This mixture should be hearty and flavorful, with the fluffy quinoa balancing the richness of the sausage and cheese.
- Now it’s time to fill the pumpkins! Use a spoon to pack the sausage and quinoa mixture into each hollow pumpkin, pressing down gently to ensure it’s well-filled. Once each pumpkin is filled to the brim, place the tops back on, as they will help keep the flavors inside while baking.
- With the pumpkins filled and topped, arrange them on your prepared baking sheet. Bake in your preheated oven for about 45 minutes or until the pumpkins are fork-tender. You’ll know they’re done when you can easily pierce the sides with a fork, making sure to keep an eye on their color so they don’t burn. The aroma wafting through your kitchen will be absolutely irresistible!
Notes
Select small sugar pumpkins for the best taste and texture. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 680 mg
- Protein: 22 g