Savory Stuffed Pumpkins

Name: Savory Stuffed Pumpkins
Yield: 4
Ingredients: 4 small sugar pie pumpkins (about 1lb each); 1 cup water; nonstick cooking spray; 1 onion, small minced (1/2 cup); 2 large eggs; 1 cup lower-sodium chicken broth; 2 cups whole wheat bread, cubed; 3 (2 oz) fully cooked apple chicken sausage links, diced; ¼ cup parmesan cheese; ½ tsp ground black pepper; 1 tbsp fresh thyme

Yields4 Servings

4 small sugar pie pumpkins (about 1lb each)

1 cup water

nonstick cooking spray

1 onion, small minced (1/2 cup)

2 large eggs

1 cup lower-sodium chicken broth

2 cups whole wheat bread, cubed

3 (2 oz) fully cooked apple chicken sausage links, diced

¼ cup parmesan cheese

½ tsp ground black pepper

1 tbsp fresh thyme

Preheat the oven to 375° F. Cut the tops off the pumpkins (save the tops), and place the pumpkins cut side down in a 9-by-13-inch baking dish. Pour the water over the pumpkins and bake for 30 minutes. Remove the pumpkins from the pan and set them aside to cool slightly. Discard the water.

While the pumpkins are cooking, coat a small sauté pan with cooking spray and place over medium heat. Add the onion and celery and sauté for about 7 minutes, until softened; set aside to cool.

In a medium bowl, combine the remaining ingredients and mix until the bread is coated and has started to soften. Stir in the onion and celery mixture.

Place the pumpkins cut side up in the baking dish and gently scoop out the seeds, taking care not to remove too much of the pumpkin flesh. Divide the filling mixture evenly among the pumpkins and cap with the pumpkin tops. Bake for 30 minutes. Remove the tops and bake 10 more minutes. If desired, serve with the tops.

Ingredients