Description
Stuffed Mini Pumpkins are a charming fall dish that combines seasonal flair with delicious flavors. These petite pumpkins are filled with a savory blend of lean ground turkey, quinoa, and melty cheese, creating an impressive appetizer or side dish for any autumn gathering. Their vibrant colors and inviting aroma will captivate your guests, proving that gourmet cooking can be both simple and enjoyable.
Ingredients
Scale
- 4 mini pumpkins (about the size of your fist)
- 1 lb lean ground turkey or beef
- 1 cup cooked quinoa or rice
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 cup shredded mozzarella and cheddar cheese blend
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line 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 onion and garlic until fragrant. Add ground meat and cook until browned.
- Stir in cooked quinoa or rice along with fresh herbs, salt, and pepper; mix well.
- Remove from heat and fold in shredded cheese until melted.
- Generously stuff each pumpkin with the filling, replace caps, and bake for 30–35 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg