Fall Stuffed Pumpkin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 very small pumpkin (about 4 inches diameter), lid removed, seeds and fiber scooped out2 oz. Sourdough bread, cut into cubes & toasted1 T chopped shallots1 T chopped celery2 cloves garlic, chopped1 T butter1/2 T chopped fresh sage 1 t chopped fresh rosemary1/2 pound turkey breakfast sausage1 egg1 T grade B pure maple syrupsaltFresh ground black pepper
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.
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.
Nutritional Info 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
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