Description
These Stuffed Mini Pumpkins are cozy, savory, and subtly sweet – the perfect dish for fall gatherings. Roasted until tender and filled with a comforting mix of quinoa, cranberries, nuts, and herbs, they make an adorable and delicious centerpiece.
Ingredients
2 cups cooked quinoa
6 to 8 small mini pumpkins
1/2 cup dried cranberries
1/3 cup chopped pecans or walnuts
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon maple syrup
salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the mini pumpkins and scoop out seeds and strings using a spoon or melon baller.
3. Brush the insides of the pumpkins with olive oil and sprinkle with salt.
4. Place pumpkins on a parchment-lined baking sheet or in a baking dish. Cover with foil or the pumpkin tops. Roast for 25 minutes.
5. In a bowl, mix the quinoa, cranberries, nuts, parsley, olive oil, maple syrup, salt, and pepper.
6. Remove pumpkins from the oven and stuff them generously with the quinoa filling.
7. Return to the oven, uncovered, and bake for another 15–20 minutes, until the pumpkins are fork-tender.
8. Let cool slightly, garnish with fresh parsley, and serve warm.
Notes
Use pumpkins that are similar in size to ensure even baking.
For added protein, mix in cooked lentils or sausage.
Replace quinoa with wild rice or farro for a heartier grain base.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: fall recipe, vegetarian stuffed pumpkins, harvest meal