Recipes Stuffing-Filled Pumpkin 1.0 (1) 1 Review 2 Photos Every Christmas I have stuffing leftover from the turkey, duck or chicken, now I am prepared, I cook it in a butternut pumpkin. It is so popular now, I make it from scratch through the year as a family dinner in itself. Submitted by MumAndMe Updated on August 22, 2022 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 2 Yield: 1 stuffed pumpkin half Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings ½ small pumpkin 1 parsnip, diced 1 sweet potato, diced 1 onion, diced ½ cup peas 1 carrot, diced 1 egg 2 cloves garlic, minced 2 teaspoons dried mixed herbs Directions Scrape the seeds out of the pumpkin half. Combine parsnip, sweet potato, onion, peas, carrot, egg, garlic, and mixed herbs in a bowl. Fill the pumpkin with the vegetable mixture. Preheat an air fryer to 350 degrees F (175 degrees C). Place stuffed pumpkin in the basket and cook until tender, about 30 minutes. I Made It Print Nutrition Facts (per serving) 247 Calories 3g Fat 49g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 247 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 210mg 9% Total Carbohydrate 49g 18% Dietary Fiber 10g 36% Total Sugars 13g Protein 9g 19% Vitamin C 35mg 39% Calcium 142mg 11% Iron 4mg 19% Potassium 1189mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.