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Ingredients
- 4 x mini-pumpkins, (4-6 ounce each)
- 1 Tbsp. Dijon mustard
- 4 tsp vegetable oil preferably canola oil
- 1 sm onion (1/2 c.), minced
- 1 c. apple, peeled, minced
- 1 tsp fresh lemon juice
- 1/2 tsp dry thyme salt to taste freshly grnd black pepper to taste
Directions
- Preheat oven to 375 degrees. Wash mini pumpkins. With a sharp paring knife, cut around and remove the caps. With a melon baller or possibly spoon, scrape out and throw away the seeds and fibers. In a small bowl, stir together the mustard and 2 tsp. of the oil. With a pastry brush, coat the interior of each pumpkin and the cut surfaces of each cap with the mustard-oil mix.
- Heat the remaining 2 tsp. oil in a small skillet over medium heat; add in onions and saute/fry till tender, about 2 min. Remove from the heat and stir in apples, lemon juice and thyme. Season with salt and pepper.
- Divide the apple filling among the mini-pumpkins. Press the caps on firmly and set in a small baking dish. Add in 1/2 inch of water and cover the dish tightly with foil. Bake till the pumpkins are tender, about 1 hour. Don't undercook; the flesh should be creamy.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 49mg | 1% |
| Total Carbs 4.48g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.87g | 2% |
| Protein 0.4g | 1% |
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