Description
These stuffed mini pumpkins are a festive and delicious fall appetizer or side dish.
Ingredients
Scale
- 6 mini pumpkins
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out the seeds.
- In a skillet, heat olive oil over medium heat. Add onion and cook until softened.
- In a bowl, combine quinoa, cranberries, pecans, Parmesan cheese, cooked onion, salt, and pepper.
- Stuff the pumpkin with the quinoa mixture.
- Place the pumpkins on a baking sheet and bake for 30-40 minutes, or until the pumpkins are tender.
Notes
- You can substitute other grains for quinoa, such as rice or couscous.
- Feel free to add other vegetables to the filling, such as mushrooms or spinach.
- For a vegan option, omit the Parmesan cheese or use a vegan Parmesan substitute.
Nutrition
- Serving Size: 1 pumpkin
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg