STUFFED PUMPKINS WITH HERBS AND BREAD CRUMBS
Great for a holiday treat! This is made with miniature pumpkins, but could also be made with one larger pumpkin. Enjoy!
Provided by Sharon123
Categories Christmas
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325*.
- Cut off pumpkin tops and set aside.
- Scoop out the seeds and membranes.
- Place the pumpkin shells on a large baking sheet.
- In a medium bowl, combine the remaining ingredients.
- Pack the stuffing tightly into the pumpkin cavities.
- Cover with the reserved tops.
- Bake until the pumpkin shells are tender, about 45 minutes.
- Serve hot.
Nutrition Facts : Calories 37.4, Fat 1.3, SaturatedFat 0.2, Sodium 23.2, Carbohydrate 6.4, Fiber 1.5, Sugar 2.6, Protein 0.8
STUFFED PUMPKIN
Delicious, low-carb, diabetic-friendly. Can also be made using 6 halved acorn squash.
Provided by CrisDee
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
- Bake in the preheated oven until flesh is tender, about 50 minutes.
- Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
- Bake in the oven until filling is cooked through, about 10 minutes more.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.4 g, Cholesterol 104.2 mg, Fat 28.8 g, Fiber 3.3 g, Protein 30.8 g, SaturatedFat 13.7 g, Sodium 1007.6 mg, Sugar 6.4 g
BABY STUFFED PUMPKINS
Provided by Jonathan Reynolds
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place 1/2 tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in 1/2 cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened. Set aside to cool to room temperature.
- Meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.
- Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving.
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