BAKED STUFFED PUMPKIN
Country Living Flavors of Country Cookbook
by the Editors of Country Living
Use miniature pumpkins such as 'Jack Be Little,' 'Little Boo' or 'Small Sugar' for this dramatic dish.
Makes 4 Servings
4 ounces sweet Italian sausage links, casings removed
1/2 cup chopped onion
One 1 1/2-pound pumpkin, peeled, seeded, and cut into 3/4-inch chunks (about 2 cups)
1 small Granny Smith apple, chopped (about 1/2 cup)
1/4 cup white dry wine
1 cup Israeli couscous, cooked according to package directions
1/4 cup dried cranberries
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 1-pound pumpkins, tops cut off and seeded
1. Make The Stuffing:
Preheat the oven to 350°F.
Crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done—about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Saute until the pumpkin begins to soften—5 to 7 minutes. Add the apples and sausage and saute for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside.
In a large bowl, combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper.
Add the meat mixture to the bowl and toss to combine.
2. Bake The Pumpkins:
Evenly fill the hollowed-out small pumpkins with the stuffing mixture and place them in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes.
Nutrition information per serving—protein: 7.8 g; fat: 12.6 g; carbohydrate: 33.3 g; fiber: 4 g; sodium: 480 mg; cholesterol: 21.5 mg; calories: 281.