Apple Stuffed Mini Pumpkins Eating Well Recipe

• 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

1. Preheat oven to 375 degrees.
2. Wash mini pumpkins.
3. With a sharp paring knife, cut around and remove the caps.
4. With a melon baller or possibly spoon, scrape out and throw away the seeds and fibers.
5. In a small bowl, stir together the mustard and 2 tsp.
6. of the oil.
7. With a pastry brush, coat the interior of each pumpkin and the cut surfaces of each cap with the mustard-oil mix.
8. Heat the remaining 2 tsp.
9. oil in a small skillet over medium heat; add in onions and saute/fry till tender, about 2 min.
10. Remove from the heat and stir in apples, lemon juice and thyme.
11. Season with salt and pepper.
12. Divide the apple filling among the mini-pumpkins.
13. Press the caps on firmly and set in a small baking dish.
14. Add in 1/2 inch of water and cover the dish tightly with foil.
15. Bake till the pumpkins are tender, about 1 hour.
16. Don't undercook; the flesh should be creamy.
17. Serves 4.

pumpkins, mustard, vegetable oil, onion, apple, lemon juice, thyme salt

Taken from cookeatshare.com/recipes/apple-stuffed-mini-pumpkins-eating-well-68014 (may not work)