Stuffed roasted pumpkins
- Number of Servings: 1
Ingredients
3 pie Pumpkins1 Tb Vegetable oil2 Cloves garllic; minced1 Onion; chopped1 lb Ground turkey2 ts Crushed dried sage1 1/2 ts Dried thyme1/2 ts Freshly ground pepper2 c Cooked rice; preferably a whole grain
Serving size: 1 pie pumpkin
1. Preheat oven to 350 degrees. Cut top from pumpkin and remove seeds and strings. Prick cavity with fork and sprinkle with 1 tsp of the salt. Heat pot or large skillet.
2. Add oil to pot or skillet. When hot, add garlic and onion and saute until onion is transparent. Add turkey and continue sauteeing until browned. Remove from heat and add remaining ingredients.
3. Stuff pumpkin with mixture. Place 1/2 inch water in bottom of a shallow baking pan large enough to hold the pumpkin.
4. Put pumpkin in the pan and bake 1-1 1/2 hours.
Number of Servings: 1
Recipe submitted by SparkPeople user TVIDA42.
1. Preheat oven to 350 degrees. Cut top from pumpkin and remove seeds and strings. Prick cavity with fork and sprinkle with 1 tsp of the salt. Heat pot or large skillet.
2. Add oil to pot or skillet. When hot, add garlic and onion and saute until onion is transparent. Add turkey and continue sauteeing until browned. Remove from heat and add remaining ingredients.
3. Stuff pumpkin with mixture. Place 1/2 inch water in bottom of a shallow baking pan large enough to hold the pumpkin.
4. Put pumpkin in the pan and bake 1-1 1/2 hours.
Number of Servings: 1
Recipe submitted by SparkPeople user TVIDA42.
Nutritional Info Amount Per Serving
- Calories: 2,045.2
- Total Fat: 60.3 g
- Cholesterol: 400.0 mg
- Sodium: 883.8 mg
- Total Carbs: 263.4 g
- Dietary Fiber: 27.3 g
- Protein: 141.8 g
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