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Stuffed Thanksgiving Pumpkins
Source: dLife

Festive holiday pumpkins with herb and vegetable stuffing.

Prep Time: 12 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 172.8
Total Carbs 38.2 g
Dietary Fiber 3.2 g
Sugars 5.8 g
Total Fat 0.9 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 27.1 mg
Protein 5.9 g
Sodium 112.9 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Fruits , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 each  baby pumpkins
0.3333 cup  cold water
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
0 1/2 tsp  ground sage leaves
0 1/2 tsp  ground thyme
1 cup  bread crumbs
2 oz  pine nuts
0.3333 cup  fresh chopped celery
2 oz  dried apricots
0 1/2 cup  part skim shredded mozzarella
1 pinch  low sodium soy sauce
  1. Preheat oven to 350 degrees F. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
  2. In a large skillet over medium-high heat, heat stock or water to simmering and add onion. Stir well and cook, stirring frequently, 8 minutes , or until onions are softened but not browned. 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.
  3. Bake 15 minutes, or until stuffing is lightly browned and heated through.

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