Description
Elevate your autumn gatherings with Stuffed Mini Pumpkins: A Show-Stopping Halloween Dinner Dish. These delightful mini pumpkins not only add a vibrant touch to your table but also offer a savory filling that’s bursting with flavor. Perfect for Halloween parties or cozy family dinners, this dish is easy to prepare and allows for endless customization. With wholesome ingredients like quinoa, spinach, and peppers, you can create a healthy and festive centerpiece that will impress your guests and delight their taste buds. Get ready to celebrate the season with this charming and delicious recipe!
Ingredients
Scale
- 4 mini pumpkins
- 1 cup cooked quinoa or rice
- 1 cup chopped spinach or kale
- ½ cup diced bell pepper
- ½ cup chopped onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut off the tops of each mini pumpkin and scoop out the seeds.
- Brush the insides lightly with olive oil and sprinkle with salt.
- In a mixing bowl, combine cooked quinoa or rice, chopped spinach or kale, diced bell pepper, and chopped onion. Season with garlic powder, salt, pepper, and a drizzle of olive oil.
- Fill each hollowed pumpkin with the stuffing mixture, pressing down gently to pack in as much filling as possible.
- Place stuffed pumpkins on a baking sheet and bake for 30-40 minutes until tender but still holding their shape.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg