Description

Delight your guests this holiday season with these Thanksgiving stuffed mini pumpkins, a charming dish that combines vibrant colors and savory flavors. Each pumpkin is filled with a delectable mix of quinoa, spinach, and feta cheese, creating an eye-catching centerpiece that’s as delicious as it is beautiful. Perfect as an appetizer or side dish, these stuffed pumpkins will surely impress at any gathering.

Ingredients

Scale

4 mini pumpkins
1 cup cooked quinoa
1 cup fresh spinach (or ½ cup frozen, well-drained)
½ cup crumbled feta cheese
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried basil (or 1 tbsp fresh)

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Instructions

Preheat your oven to 375°F (190°C). Slice the tops off the mini pumpkins and scoop out the seeds. Set aside.
In a skillet over medium heat, warm olive oil. Sauté chopped onions until translucent (about 5 minutes), then add minced garlic and sauté for an additional minute.
Stir in spinach and cooked quinoa; cook until spinach wilts (approximately 3–4 minutes).
Remove from heat and fold in feta cheese along with thyme and basil until evenly mixed.
Generously fill each pumpkin with the stuffing mixture and place them upright on a parchment-lined baking sheet.
Bake for 25–30 minutes or until the pumpkins are tender but maintain their shape.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer/Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pumpkin (150g)
Calories: 190
Sugar: 3g
Sodium: 330mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg