April 15, 2025
URL: https://www.birdseye.com/recipes/dinner/stuffed-mini-pumpkins-9755
- Prep time 30 minutes
- Total time 90 minutes
- Servings 8
Ingredients
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4 mini pumpkins
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1 bag (10.8 oz each) Birds Eye® Steamfresh® Premium Brussels Sprouts
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2 tablespoons Earth Balance® Original Buttery Spread
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1 medium onion, chopped
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2 medium carrots, halved lengthwise, sliced
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2 medium ribs celery, sliced
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8 ounces baby portobello mushrooms, sliced
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1/2 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
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1 cup cooked wild rice
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1/2 cup dried apricots, diced
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2 teaspoons salt
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2 teaspoons ground black pepper
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1-1/2 teaspoons fresh sage leaves
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1 teaspoon fresh thyme
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1 teaspoon fresh rosemary
Nutrition Information
209 calories, 42g carbs
Directions
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Step one
Preheat oven to 400°F. Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while preparing stuffing.
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Step two
Microwave Brussels sprouts according to package directions. Pour out onto cutting board to cool. Thinly slice cooked Brussels sprouts and set aside.
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Step three
Melt Earth Balance in a large skillet over medium heat. Pour in onion, carrots and celery and cook until tender, about 10 minutes, stirring occasionally.
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Step four
Add mushrooms, Brussels sprouts, ground be'f, rice, apricots, and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.
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Step five
Divide stuffing evenly between each pumpkin. Replace tops onto pumpkins and bake for 10 minutes. Remove from oven, cut each stuffed pumpkin in half, and serve.