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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 381.8
  • Total Fat: 16.9 g
  • Cholesterol: 186.6 mg
  • Sodium: 1,158.2 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.7 g

View full nutritional breakdown of Fall Stuffed Pumpkin calories by ingredient
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Fall Stuffed Pumpkin

Submitted by: SOXYINMO
Fall Stuffed Pumpkin

Introduction

This seems like a lot of time, but you make the stuffing as the shell is pre-cooking. Very much a fall recipe. This seems like a lot of time, but you make the stuffing as the shell is pre-cooking. Very much a fall recipe.
Number of Servings: 2

Ingredients

    1 very small pumpkin (about 4 inches diameter), lid removed, seeds and fiber scooped out
    2 oz. Sourdough bread, cut into cubes & toasted
    1 T chopped shallots
    1 T chopped celery
    2 cloves garlic, chopped
    1 T butter
    1/2 T chopped fresh sage
    1 t chopped fresh rosemary
    1/2 pound turkey breakfast sausage
    1 egg
    1 T grade B pure maple syrup
    salt
    Fresh ground black pepper

Directions

Heat to 350 F

Place whole pumpkin upside down on a small baking sheet. Bake about 20 minutes or until it starts to soften.

Saute shallots, celery, garlic in the canola oil. When just soft, add the turkey sausage and cook until done. Add sage and rosemary; stir in maple syrup.

Stir into toasted bread. Season with salt & pepper, remember the sausage is salty! Add egg and incorporate completely.

Spoon into baked pumpkin shell. Bake from 40-60 minutes or until pumpkin and filling is completely cooked. Cut in half, each half is a serving.

Serving Size: Makes 2 halves

Number of Servings: 2

Recipe submitted by SparkPeople user SOXYINMO.






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