Stuffed Thanksgiving Pumpkins

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Look for baby pumpkins from late October through December. Hollowed out, they make charming tureens for individual servings of soup or this delicious herb and vegetable stuffing.

  • 8Servings


  • 8 baby pumpkins
  • 1/3 cup low-sodium vegetable broth or water
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 1/2 tsp. dried sage leaves
  • 1/2 tsp. dried thyme
  • 1 cup whole wheat bread crumbs
  • 1/2 cup grated part-skim mozzarella cheese (optional)
  • 1/3 cup finely chopped celery
  • 1/4 cup toasted pine nuts (optional)
  • 1/4 cup chopped dried apricots


Preheat oven to 350°F. Slice off top 1/2 inch of each pumpkin and scoop out seeds. On ungreased cookie sheet, bake pumpkins for 15 minutes.

In large skillet, heat broth or water to simmering over medium-high heat. Add onion and cook, stirring frequently, until onion has softened but not browned, about 8 minutes. Add garlic, sage, thyme and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.

Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)

Bake until stuffing is lightly browned and heated through, about 15 minutes. Be careful not to overbake pumpkins because they will split.

Nutrition Information

  • Calories: 54
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 4 mg
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 78 mg