A delightful and charming dish perfect for fall, these baked mini pumpkins are filled with a savory stuffing that makes for a comforting and festive meal.
Preparation time
20min
Cooking time
35min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 50 g cheese
- 2 garlic cloves
- 200 g ground turkey
- 4 mini pumpkins
- 2 tbsp olive oil
- 1 onion
- 100 g quinoa
- 1 tsp salt
- 50 g spinach
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the tops off the mini pumpkins and scoop out the seeds.
Step 3
Brush the insides of the pumpkins with 1 tablespoon of olive oil.
Step 4
Place the pumpkins on a baking sheet and bake for 20 minutes.
Step 5
While the pumpkins are baking, heat the remaining tablespoon of olive oil in a pan over medium heat.
Step 6
Add the chopped onion and minced garlic, and sauté until translucent.
Step 7
Add the ground turkey to the pan and cook until browned.
Step 8
Stir in the cooked quinoa, chopped spinach, salt, and black pepper.
Step 9
Remove the pumpkins from the oven and fill them with the turkey mixture.
Step 10
Sprinkle the grated cheese on top of each filled pumpkin.
Step 11
Return the pumpkins to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.