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Savory Stuffed Pumpkins
15 min prep time
70 min cook time
4servings
Recipe by
Lara Hamilton & Jennifer Lamplough
Source
The Diabetes Cookbook
Photo by
Terry Doran
How to Make Savory Stuffed Pumpkins
Wow your dinner companions and pair this charming main dish with a nonstarchy vegetable or salad for a complete meal. To make this vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth.
15 min prep time
70 min cook time
4servings
1 pumpkin
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Step-By-Step Instructions:
- 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.
Nutrition facts
4 Servings
-
Serving Size
1 pumpkin
- Amount per serving Calories 250
-
Total Fat
7g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 125mg
- Sodium 450mg
-
Total Carbohydrate
30g
- Dietary Fiber 5g
- Total Sugars 10g
- Protein 17g
- Potassium 1000mg
- Phosphorous 305mg
Ingredients
sugar pie pumpkins
4 small (about 1 lb each)
water
1 cup
nonstick cooking spray
1
onion(s) (minced (1/2 cup))
1 small
celery (diced small)
2 stalks
eggs
2 large
low sodium chicken broth
1 cup
whole wheat bread (cubed)
2 cup
fully cooked apple chicken sausage (diced)
2 (3-oz) links
Parmesan cheese (shredded)
1/4 cup
ground black pepper
1/2 tsp
fresh thyme (chopped)
1 tbsp
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