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Savory Stuffed Pumpkins

Yields4 Servings

Pumkin

 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
1

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.

2

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.

3

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.

4

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.

Nutrition Facts

Serving Size 1 pumpkin

Servings 0


Amount Per Serving
Calories 250
% Daily Value *
Total Fat 7g11%
Sodium 450mg19%
Potassium 1000mg29%
Total Carbohydrate 30g10%

Dietary Fiber 5g20%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.