Mini Cheeseball Pumpkins with Caramelized Garlic

Ingredients

• 6 mini pumpkins
• 1 8-ounce package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Cut the tops off the pumpkins and scoop out the seeds.
2. In a medium bowl, combine the cream cheese, Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Mix until well blended.
3. Stuff the pumpkins with the cream cheese mixture.
4. In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until lightly browned. Remove from heat.
5. Pour the garlic and olive oil over the pumpkins and season with salt and pepper.
6. Place the pumpkins on a baking sheet and bake at 350°F for 15 minutes.
7. Serve warm.

Interesting Facts

• These pumpkins are a great way to use up leftover Halloween pumpkins.
• You can also use other types of fall squash, such as acorn squash or butternut squash.
• Caramelizing garlic is a great way to add flavor to any dish.
• These pumpkins make a great appetizer or side dish for any Fall gathering.