Stuffed Mini Pumpkins
Embrace the flavors of fall with stuffed mini pumpkins, a visually stunning and delicious dish that brings warmth to any table. These adorable pumpkins are filled with a savory blend of quinoa, sautéed vegetables, feta cheese, and pine nuts, creating a delightful balance of taste and texture. Perfect for Halloween gatherings or Thanksgiving feasts, this recipe is sure to impress your guests while evoking the cozy spirit of autumn.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 mini pumpkins (4–5 inches in diameter)
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- ½ cup crumbled feta cheese
- ¼ cup toasted pine nuts
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with nonstick spray.
- In a medium saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat and simmer for about 15 minutes until liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent; add spinach until wilted.
- In a bowl, combine cooked quinoa, sautéed vegetables, feta cheese, and pine nuts. Season with salt and pepper.
- Cut off tops of mini pumpkins and scoop out seeds. Fill each pumpkin with the quinoa mixture and place in the greased baking dish.
- Cover with aluminum foil and bake for 30 minutes; remove foil for an additional 10 minutes to brown tops. Serve warm.
Nutrition
- Serving Size: 1 stuffed mini pumpkin (about 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg