Name: Cranberry, Brussels Sprouts, and Brie Skillet Nachos
Ingredients: 1 red onion (diced); 1 large sweet potato (peeled and diced); 2 Tbsp extra-virgin olive oil; 2 tsp chopped fresh rosemary; 1 tsp garlic powder; Kosher salt and freshly ground black pepper; 2 cups shredded brussels sprouts; Tortilla chips (as needed); ¾ cup prepared cranberry sauce; 1 cup shredded white cheddar cheese; 8 oz. Brie cheese (thinly sliced); Freshly ground black pepper; Fresh parsley (for serving)

Baked Stuffed Pumpkin with Spinach, Mushrooms, and Cheese

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Thank you Oh My Veggies for the recipe!

Ingredients

4 sugar pie pumpkins
Salt and pepper to taste
1 Tbsp butter
2 large shallots (thinly sliced)
8 oz. white mushrooms (sliced)
1 garlic clove (minced)
5 oz. baby spinach
1 stale French demi-baguette (cubed)
⅔ cup Swiss cheese (shredded)
½ tsp ground nutmeg
½ cup heavy cream

Instructions

Preheat the oven to 350°F.
Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds to roast them). Rub the salt and pepper on the inside of the pumpkins.
Melt the butter in a large skillet over medium heat. Add the sliced shallots and cook them for about 5 minutes until they’re softened. Add the mushrooms and garlic to cook for about 5 minutes, or until the mushrooms are browned. Stir in the spinach and continue to cook until it wilts. Remove the mixture from the heat and season with salt and pepper to taste.
Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream. Stir to combine, then divide the filling into the pumpkins, then place the top back on them. Put the pumpkins on a baking sheet or a baking dish that’s been sprayed with oil or lined with parchment paper.
Bake the pumpkins for about an hour, then remove the tops and bake for 20-30 minutes, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace the caps and serve.

Find it online: https://shesafullonmonet.com/unique-thanksgiving-appetizers/

Baked Stuffed Pumpkin with Spinach, Mushrooms, and Cheese

Ingredients

4 sugar pie pumpkins

Salt and pepper to taste

1 Tbsp butter

2 large shallots (thinly sliced)

8 oz. white mushrooms (sliced)

1 garlic clove (minced)

5 oz. baby spinach

1 stale French demi-baguette (cubed)

⅔ cup Swiss cheese (shredded)

½ tsp ground nutmeg

½ cup heavy cream

Instructions

Preheat the oven to 350°F.

Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds to roast them). Rub the salt and pepper on the inside of the pumpkins.

Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream. Stir to combine, then divide the filling into the pumpkins, then place the top back on them. Put the pumpkins on a baking sheet or a baking dish that’s been sprayed with oil or lined with parchment paper.

Bake the pumpkins for about an hour, then remove the tops and bake for 20-30 minutes, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace the caps and serve.