Savory Sugar Pumpkins Stuffed (Printable Version)
Tender sugar pumpkins filled with sausage, quinoa, cheese, and herbs, baked until perfectly soft and flavorful.
# Ingredients Required:
→ Vegetables
01 -
4 small sugar pumpkins
02 -
1 medium onion, diced
03 -
3 garlic cloves, minced
04 -
2 tablespoons fresh basil or parsley, chopped
→ Protein
05 -
454 grams ground sausage
→ Grains
06 -
185 grams cooked quinoa
→ Dairy
07 -
113 grams shredded mozzarella cheese
# Guide to Cooking:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper.
02 -
Cut the tops off the pumpkins and scoop out the seeds; set the tops aside.
03 -
Brown the ground sausage in a skillet over medium heat until fully cooked.
04 -
In a large bowl, combine the cooked sausage with quinoa, diced onion, minced garlic, shredded mozzarella, and chopped herbs until evenly mixed.
05 -
Fill each pumpkin cavity with the prepared mixture and replace the tops.
06 -
Place stuffed pumpkins on the prepared baking sheet and bake for 45 minutes or until the pumpkins are tender when pierced with a fork.
# Extra Suggestions:
01 -
Adjust cheese and herbs to taste; for a vegetarian alternative, substitute sausage with cooked mushrooms or lentils.