Last year we had a Thanksgiving potluck at work and one of my friends (who is a vegetarian) brought a stuffed pumpkin as her dish. The idea took some getting use to, but once she plopped that pumpkin in front of me, I was in heaven. I remember devouring my pumpkin slice, then rolling around at my desk in a food coma the rest of the day. I later announced to her I was taking seconds home for dinner that night. Long store short, stuffed pumpkin is GOOD.
You can stuff this baby with whatever you want. Spinach, rice, cranberries. The options are limitless. I also thought this was a really great alternative to your regular Thanksgiving dinner sides. Not that there’s anything wrong with the traditional side. But just in case you and your family are up for trying something new, this is a great recipe. It’s also a good dish for those vegetarians.
I’m always so fascinated with vegetarians, always asking questions like “What do you eat at Thanksgiving?” “What do you order when you do to McDonalds?” The answer to that question is always “I don’t eat at McDonalds, and you shouldn’t either.” I really shouldn’t eat McDonald’s.
- 1 medium (3-4 lbs) sugar pie pumpkin
- 1 cup quinoa, cooked
- ½ lb ground pork sausage (mild italian)
- 1 lb sliced baby bella mushrooms
- 2 cloves garlic, minced
- 1 tsp fresh chopped sage
- ¼ cup white wine
- ¼ cup heavy cream
- ⅓ cup Parmesan cheese
- olive oil
- Preheat oven to 375 degrees
- Cut top off pumpkin and remove insides
- Lightly oil and salt the inside of the pumpkin
- Place top on pumpkin and bake on a baking sheet for 1hr 30mins
- While the pumpkin is baking, brown your sausage on medium heat in a skillet. When it's done, remove and set on a paper towel
- In the sausage drippings, saute mushrooms, garlic and sage on medium heat for 2 minutes
- Add white wine and simmer for 5 more minutes. Set aside when mushrooms are tender
- In a bowl, add quinoa, mushrooms mixture (with wine sauce), sausage, heavy cream and Parmesan cheese. Mix together and set aside until pumpkin mixture is done
- When pumpkin is done, remove from oven, stuff with quinoa mixture and return to the oven for 25 minutes.
- Remove from oven again, allow to cool a few minutes, then cut out slices with a knife and serve with wine and bread.