Savory Stuffed Pumpkins

Savory Stuffed Pumpkins
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Terry Doran.
Summary

Wow your dinner companions and pair this charming main dish with a nonstarchy vegetable or salad for a complete meal. To make this vegetarian, simply omit the sausage and use vegetable broth instead of chicken broth

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

 

This recipe featured in:

Diabetes Forecast Magazine


 
  • Prep time
    15 min
  • Cook time
    1 hr 10 min
  • Servings
    4 Servings
  • Serving size
    1 pumpkin
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 pumpkin
  • Amount per serving Calories 250

  • Total Fat 7g
    • Saturated Fat 2.5g
  • Cholesterol 125mg
  • Sodium 450mg
  • Total Carbohydrate 30g
    • Dietary Fiber 5g
    • Total Sugars 10g
  • Protein 17g
  • Potassium 1000mg
  • Phosphorus 310mg

Choices/Exchanges: 1 1/2 Starch, 1/2 Carbohydrate, 2 Lean protein

Ingredients

Ingredients

  • sugar pie pumpkins
    4 small
  • water
    1 cup
  • nonstick cooking spray
    1
  • onion(s) (minced (1/2 cup))
    1 small
  • celery (diced small)
    2 stalks
  • eggs
    2 large
  • lower-sodium chicken broth
    1 cup
  • whole wheat bread (cubed)
    cups
  • fully cooked apple chicken sausage (diced)
    2 (3-oz) links
  • Parmesan cheese (shredded)
    1/4 cup
  • ground black pepper
    1/2 tsp
  • fresh thyme (chopped)
    1 tbsp
Directions

Directions

  1. Preheat the oven to 375° F. Cut the tops off the pumpkins (save the tops), and place the pumpkins cut side down in a 9-by-13-inch baking dish. Pour the water over the pumpkins and bake for 30 minutes. Remove the pumpkins from the pan and set them aside to cool slightly. Discard the water.

  2. While the pumpkins are cooking, coat a small sauté pan with cooking spray and place over medium heat. Add the onion and celery and sauté for about 7 minutes, until softened; set aside to cool.

  3. In a medium bowl, combine the remaining ingredients and mix until the bread is coated and has started to soften. Stir in the onion and celery mixture.

  4. Place the pumpkins cut side up in the baking dish and gently scoop out the seeds, taking care not to remove too much of the pumpkin flesh. Divide the filling mixture evenly among the pumpkins and cap with the pumpkin tops. Bake for 30 minutes. Remove the tops and bake 10 more minutes. If desired, serve with the tops.

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