Delicious Stuffed Mini Pumpkins: A Cozy Fall Feast

Irresistible Stuffed Mini Pumpkins are charming edible centerpieces perfect for autumn gatherings.

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Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 4 pumpkins

Course: APPETIZERS

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkins

4 mini pumpkins Look for sugar pumpkins for sweetness and tenderness.

For the Filling

1 cup quinoa or rice Use as a hearty base; quinoa adds extra protein and fiber.
1 cup seasonal vegetables Incorporate favorites like bell peppers or kale.
1 cup cheese Mozzarella or feta, can substitute with a dairy-free option.
1 tablespoon fresh herbs Thyme or sage brings flavor.

For the Topping

1/2 cup breadcrumbs Use gluten-free breadcrumbs for a crispy texture.
1 teaspoon spices Cinnamon or nutmeg adds warmth.

Equipment

Oven
baking dish
skillet
spoon

Method

How to Make Stuffed Mini Pumpkins

Preheat the oven to 375°F (190°C).
Carefully slice the tops off the mini pumpkins and scoop out the seeds.
Sauté the seasonal vegetables and grains in a skillet, mixing in cheese and herbs.
Fill each hollow pumpkin with the stuffing mixture, topping with breadcrumbs if desired.
Bake in a baking dish for about 45 minutes until the flesh is tender and tops are golden brown.
Allow to cool slightly before serving as a centerpiece.

Nutrition

Serving: 1pumpkinCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 350mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Drizzle with olive oil before serving for added flavor. Assemble a day in advance for convenience.

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