Thanksgiving casserole stuffed pumpkin

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Nutritional Info

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

View full nutritional breakdown of Thanksgiving casserole stuffed pumpkin calories by ingredient

Introduction

Stuffed pumpkin, thanksgiving flavors! Stuffed pumpkin, thanksgiving flavors!

Minutes to Prepare: 20

Minutes to Cook: 90

Number of Servings: 6

Ingredients

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

Directions

-take 3 sugar pumpkins and wash them, cut in half and scoop out seeds. Take 2 spaghetti squash and repeat.

-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