Stuffed Mini Pumpkins
Minutes Prep time: 30
Minutes Total time: 90
Servings: 8
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 90
Servings: 8
Difficulty: Advanced
4 mini pumpkins
1 bag (10.8 oz each) Birds Eye® Steamfresh® Premium Brussels Sprouts
2 tablespoons Earth Balance® Original Buttery Spread
1 medium onion, chopped
2 medium carrots, halved lengthwise, sliced
2 medium ribs celery, sliced
8 ounces baby portobello mushrooms, sliced
1/2 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
1 cup cooked wild rice
1/2 cup dried apricots, diced
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons fresh sage leaves
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 88 mg | 9% |
Carbohydrate | 42 g | 14% |
Cholesterol | 0 | |
Total Fat | 4 g | 6% |
Iron | 4 mg | 20% |
Calories | 209 kcal | 10% |
Sodium | 1180 mg | 49% |
Protein | 7 g | 14% |
Saturated Fat | 1 g | 5% |
Sugars | 14 g | 1% |
Vitamin C | 43 mg | 71% |
Preheat oven to 400°F. Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while preparing stuffing.
Microwave Brussels sprouts according to package directions. Pour out onto cutting board to cool. Thinly slice cooked Brussels sprouts and set aside.
Melt Earth Balance in a large skillet over medium heat. Pour in onion, carrots and celery and cook until tender, about 10 minutes, stirring occasionally.
Add mushrooms, Brussels sprouts, ground be'f, rice, apricots, and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.
Divide stuffing evenly between each pumpkin. Replace tops onto pumpkins and bake for 10 minutes. Remove from oven, cut each stuffed pumpkin in half, and serve.
Stuffed Mini Pumpkins