Go Back
–+ servings
Savory Stuffed Pumpkins

Savory Stuffed Pumpkins: A Heartwarming Fall Favorite

Savory Stuffed Pumpkins are a delightful fall dish featuring ground sausage and quinoa, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small sugar pumpkins The sweet base of this dish.
For the Filling
  • 1 pound ground sausage Feel free to substitute with turkey sausage.
  • 1 cup quinoa Use brown rice as a gluten-free alternative.
  • 1 medium onion Adds depth of flavor.
  • 2 cloves garlic Can substitute with garlic powder.
  • 1 cup shredded cheese Choose vegan cheese for a dairy-free version.
  • 1/4 cup chopped herbs Like parsley or thyme.
Optional Add-ins
  • 1/2 cup dried fruits Like cranberries for sweetness.
  • 1 teaspoon spices Such as cinnamon or cayenne for extra warmth.

Equipment

  • Oven
  • Large Baking Sheet
  • Skillet
  • mixing bowl
  • Spoon
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Carefully slice off the tops of the small sugar pumpkins and scoop out the insides.
  3. In a large skillet over medium heat, cook the ground sausage for about 6-8 minutes until fully cooked.
  4. In a mixing bowl, combine the cooked sausage with quinoa, diced onion, minced garlic, shredded cheese, and chopped herbs.
  5. Turn the pumpkins right side up and pack them with the savory filling.
  6. Replace the tops of each pumpkin and bake for 45 minutes or until tender.
  7. Allow to cool for a few minutes before serving warm.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 8000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Best served warm. Can be made a day ahead for flavors to meld.

Tried this recipe?

Let us know how it was!