Description

Thanksgiving stuffed mini pumpkins are the perfect festive dish that combines warmth, flavor, and visual appeal. These adorable little pumpkins are filled with a savory mixture of ground turkey, quinoa, and fresh herbs, making them a delightful centerpiece for your holiday gathering. Not only do they taste amazing, but they also create a cozy atmosphere with their inviting aromas. Easy to prepare and customizable to suit various dietary needs, these stuffed pumpkins will leave your guests raving and asking for seconds!

Ingredients

Scale

4 mini pumpkins (about 1 lb each)
1 lb lean ground turkey
1 cup cooked quinoa or rice
1 medium onion, diced
3 cloves garlic, minced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tsp fresh thyme, chopped
2 tsp fresh sage, chopped
1 cup low-sodium vegetable broth
¼ cup pine nuts or walnuts (optional)

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Instructions

Preheat oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out seeds.
In a skillet over medium heat, add olive oil and sauté diced onions until translucent (about 5 minutes).
Stir in ground turkey and cooked quinoa or rice; cook until turkey is browned (7-10 minutes).
Mix in minced garlic, herbs, salt, pepper, and nuts if using; stir until fragrant.
Spoon filling into each pumpkin and place in a baking dish with vegetable broth at the bottom.
Cover with foil and bake for 30-35 minutes until tender; remove foil for the last 10 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed mini pumpkin (200g)
Calories: 320
Sugar: 5g
Sodium: 380mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 20g
Cholesterol: 70mg