Prep time: 20 minutes Cook time: 55 minutes Serves 4-6 Ingredients 3-6 mini pumpkins (depending on size) Olive oil Salt & black pepper, to taste 1 pound Thomas Farms meatloaf mix 1 tablespoon butter 1 yellow or white onion, diced 2 garlic cloves, minced 2 tablespoons sage leaves, finely diced Salt, to taste Black pepper, to taste ½ teaspoon nutmeg 1 sprig fresh thyme leaves 1 tablespoon apple cider vinegar ¼ cup chicken or beef broth 3 ounces baby spinach 3 cups cooked wild rice 1/2 cup dried cranberries 1 ½ cups shredded Gruyere, fontina or havarti cheese Instructions Preheat the oven to 400 degrees F. Slice the top off of each pumpkin about 1-inch down from the step. Using a spoon, scoop out the seeds. Season the inside of each pumpkin with a drizzle of olive oil and salt and black pepper to taste. Bake the pumpkins for 20 minutes. Heat the butter in a skillet over medium heat and add the onion. Cook for a few minutes until translucent. Add in the garlic and meatloaf mix. Cook while browning and crumbling the meat, about 5 minutes. Mix in salt, black pepper, nutmeg and herbs. Pour in the vinegar and broth and simmer for a few minutes. Mix in 1 cup of cheese and the spinach. Turn down the heat and cover to allow the spinach to wilt for a few minutes. Turn off the heat. Add the mixture to a bowl with the cooked rice and dried cranberries. Place the filling inside each pumpkin. Top with the remaining cheese. Bake for 15-20 minutes until cheese is golden.
