June 14, 2022
Couscous Stuffed Baby Pumpkins
Couscous Stuffed Baby Pumpkins
Rated 5.0 stars by 1 users
Category
Entrees
Servings
4
Prep Time
30 minutes
Cook Time
10 minutes
With sausage, tofu, or just the vegetables, this is a festive dish that’s tasty, nutritious, and a beautiful centerpiece for your holiday meal!
Author:True Citrus
Ingredients
4 ounce(s) sweet Italian sausage (or firm tofu or seitan, if making vegetarian)
- 1/2 cup chopped onion
- 1 (1 1/2-pound) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
- 1/2 cup chopped Granny Smith apples
- 1/4 cup white wine
- 1 cup couscous, cooked
- 1/4 cup dried cranberries or white raisins
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- Handful of fresh chopped parsley
-
1 packet True Lemon
- Fresh ground pepper to taste
- 4 small (1-pound) pumpkins, hollowed out
Directions
Preheat the oven to 350 degrees 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. If using tofu, just combine with the other ingredients in the next step.
- 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 chopped apple and sausage and saute for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside.
Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, parsley, True Lemon and pepper in a large bowl.
- Add meat mixture to the bowl and toss to combine.
To bake the pumpkins
- Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish.
- Cover the dish with aluminum foil, and bake for 25 minutes.
- Remove the foil, and bake for 10 more minutes. Serve immediately.