My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt!
Provided by CRE8IVEONE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
- Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
- In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
- Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 55.6 g, Cholesterol 93.6 mg, Fat 33.5 g, Fiber 6.7 g, Protein 20.4 g, SaturatedFat 14.8 g, Sodium 1043.3 mg, Sugar 8 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love