Pumpkin season is by far one of my favorites. There is something in the air that just makes me want to wear a sweater, snuggle up and be with my family and friends. With the weather changing, it’s time to start focusing on doing some of those outdoor activities inside and change our mindsets on how we can still make those family and friend gatherings continue… just indoors.
I have always loved to host the holiday breakfasts and dinners, parties, special occasions and really any excuse to have family and friends over for a meal. It may be the Italian genes, but I feel so accomplished and valued when I can make a healthy, delish home cooked meal for my family and friends. I always try to keep a theme when I host because it makes it more fun, festive and easy for me to create a menu. A few years ago, I was given an amazing recipe for stuffed pumpkins, which is great for a family dinner or when you are hosting in fall. It is festive and a true must this time of year.
Now, when I originally received the recipe, I was skeptical. I was new to my personal pumpkin journey and the thought of mixing some of the ingredients just sounded very… unappetizing. I was reassured that it was amazing, and with that, I jumped right in. However, after reading over the ingredients and being the calorie counter I am, I knew I could make a few adjustments and make an even better skinnier version!
SQUIRREL!
This is a simple way to make and truly a beautiful home cooked meal! The pumpkins were soft and when mixed with the filling… it’s the taste of fall with every bite! I look forward to making this dish every year!
Ingredients:
- 2 LBS pounds ground lean Turkey
- 1 medium onion, chopped
- 1 can (10-3/4 ounces) condensed cream of mushroom soup
- 1 jar (4-1/2 ounces) sliced mushrooms
- 3 T soy sauce
- 2 T brown sugar
- 2 C cooked Quinoa
- 1 can (8 ounces) sliced water chestnuts, drained
- 2-3 large sugar pumpkin (Pie Pumpkins)
Let’s get started!
Step 1: In a large skillet, cook the ground turkey and onion over medium heat until meat is no longer pink; drain.
Step 2: Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally.
Step 3: Stir in the quinoa and water chestnuts.
Step 4: Wash pumpkins; cut a circle around stems. Remove tops and set aside. Discard seeds and loose fibers from the inside. Spoon turkey mixture into pumpkin; replace top.
Step 5: Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkins Bake, uncovered, at 350° for 1-1/2 hours or until the pumpkins are tender. Scoop out some pumpkin with each serving of turkey mixture.
Mangia!
Tips and Tricks:
- You can get a head count of your dinner party and find small sugar pumpkins to make a personal Skinny Stuffed Pumpkin for each guest.
- If you have extra filling, just add it to a greased casserole dish and bake with the pumpkins.
Secret Squirrel Moment 