- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 120.8
- Total Fat: 0.6 g
- Cholesterol: 1.7 mg
- Sodium: 333.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 4.4 g
- Protein: 11.5 g
Thanksgiving casserole stuffed pumpkinSubmitted by: LITTLEMISS9889
IntroductionStuffed pumpkin, thanksgiving flavors! Stuffed pumpkin, thanksgiving flavors!
egg white, fresh, 8 large
Cottage Cheese, Nonfat, .5 cup (not packed)
Celery, raw, 1.5 cup, diced
Onions, raw, .5 cup, chopped
Spinach, fresh, 2 cup
Spaghetti Squash, 3 cup
Cauliflower, raw, 3 cup
3 fresh sugar pumpkin 5 inch
Carrots, raw, 1 cup, grated
*Better than Bouillon Vegetable Base, 1 tsp
-2 chopped garlic cloves
-Place both the squashes in oven open side up at 450 for 20 mins, or until starting to brown a little a soft.
-Chop Celery, Onions, Cauliflower and Shred Carrots place aside in bowl.
-Pull squashes out of the oven.
-Take the spaghetti squash and scoop the inside into the bowl with the veggies.
- blend eggs, bouillon, garlic cloves, ground rosemary sage, thyme, and cottage cheese together.
-take eggy mixture, spinach and add to the veggies, mix around until equal mixed.
-take the 6 pumpkin halves and place on a pan then stuff with the vegetable, egg mix.
-Put in the oven covered for 30 mins at 425. Then uncovered for 15-20
Serving Size: makes six half stuffed sugar pumpkins