Once a week vegie option today is Stuffed Pumpkin and Sausage and Mushrooms
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 used 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 go to McDonald’s?” The answer to that question is always “I don’t eat at McDonald’s, and you shouldn’t either.” I really shouldn’t eat McDonald’s.
If you attempting my Stuffed Pumpkin and Sausage and Mushrooms Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
1 medium (3-4 lbs) sugar pie pumpkin Try out our Stuffed Pumpkin with Sausage and Mushrooms Recipe and post your results below in the comments…
How to make Stuffed Pumpkin with Sausage and Mushrooms
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
Half a cup of Parmesan cheese
1 medium (3-4 lbs) sugar pie pumpkin
Try out our Stuffed Pumpkin with Sausage and Mushrooms Recipe and post your results below in the comments…