Lunch: Savory Stuffed Pumpkins

Savory Stuffed Pumpkins, October 2015

Ingredients

4 small (1-lb) sugar/pie pumpkins
1 cup water
Cooking spray
1 small onion, minced (1/2 cup)
2 stalks celery, small dice 
2 large eggs
1 cup low-sodium chicken broth
2 cups cubed whole wheat bread
2 (3-oz) links apple chicken sausage (fully cooked), diced
1/4 cup shredded Parmesan cheese
1/2 tsp ground black pepper
1 Tbsp fresh thyme, chopped

Instructions

Preheat the oven to 375 degrees F. Cut the tops off of the pumpkins (save the tops) and place the pumpkins face down in a 9x13-inch baking dish. Pour the water over the pumpkins and bake for 30 minutes. Remove the pumpkins from the pan, and set them aside to cool slightly; discard the water.
Meanwhile, spray a small sauté pan with the cooking spray and heat it over medium heat. Add the onion and celery and sauté about 7 minutes, until softened; set aside to cool.
In a medium bowl, combine the remaining ingredients and mix until the bread is coated and starting to soften. Stir in the onion-celery mixture.
Place the pumpkins, cut-side up in the backing dish and gently scoop out the seeds, taking care not to remove too much of the pumpkin flesh. Divide the filling mixture evenly among the pumpkins and cap with the pumpkin tops. Bake for 30 minutes. Remove the tops and bake for 10 minutes more. If desired, serve with the tops.
Choices: 1 1/2 Starch 1/2 Carbohydrate, 2 Lean Protein