Harvest Delight: Baked Stuffed Pumpkin
Squash/Pumpkin, Vegetables

Baked Stuffed Pumpkin

0 comments

This Baked Stuffed pumpkin not only tastes great, but makes an interesting centerpiece for the holiday table. Cherries, apples and rice bake right into the pumpkin shell. A sweet and hearty side dish alternative to regular bread stuffing for Thanksgiving.

Baked Stuffed PumpkinIngredients

1 (4 lb.) pumpkin
3 qt. water
1/4 tsp salt
1 1/2 cups long grain rice
2 tart apples, cored, peeled and diced
1/2 cup dried cherries
1 stick unsalted butter, melted
1 Tbsp sugar
3/4 tsp cinnamon
1/4 cup hot water

Instructions

Wash, cut out the top and remove the seeds of the pumpkin.

Scoop out as much pulp as possible using a spoon or melon baller.

Chop the pulp and place in a large bowl.

Place water and salt in a sauce pan over medium heat.

Stir in rice and cook about 15 minutes or until rice starts to soften.

Drain rice well.

Preheat oven to 325F degrees.

Add rice, cherries and apples to the chopped pumpkin.

Sprinkle in sugar and cinnamon. Stir well to incorporate all ingredients.

Fill pumpkin shell with the stuffing and pour hot water over the mixture.

Place the lid on the pumpkin and put pumpkin on a foil-lined baking sheet.

Bake for 1 hour and 45 minutes. Pumpkin should be tender.

Cool slightly then cut into 8 wedges.

Yield: 8 servings

Baked Stuffed Pumpkin

Baked Stuffed Pumpkin

This Baked Stuffed pumpkin not only tastes great, but makes an interesting centerpiece for the holiday table. Cherries, apples and rice bake right into the pumpkin shell. A sweet and hearty side dish alternative to regular bread stuffing for Thanksgiving.

 
  • 1 4 lb. pumpkin
  • 3 qt. water
  • 1/4 tsp salt
  • 1 1/2 cups long grain rice
  • 2 tart apples (cored, peeled and diced)
  • 1/2 cup dried cherries
  • 1 stick unsalted butter (melted)
  • 1 Tbsp sugar
  • 3/4 tsp cinnamon
  • 1/4 cup hot water
  1. Wash, cut out the top and remove the seeds of the pumpkin.
  2. Scoop out as much pulp as possible using a spoon or melon baller.
  3. Chop the pulp and place in a large bowl.
  4. Place water and salt in a sauce pan over medium heat.
  5. Stir in rice and cook about 15 minutes or until rice starts to soften.
  6. Drain rice well.
  7. Preheat oven to 325F degrees.
  8. Add rice, cherries and apples to the chopped pumpkin.
  9. Sprinkle in sugar and cinnamon. Stir well to incorporate all ingredients.
  10. Fill pumpkin shell with the stuffing and pour hot water over the mixture.
  11. Place the lid on the pumpkin and put pumpkin on a foil-lined baking sheet.
  12. Bake for 1 hour and 45 minutes. Pumpkin should be tender.
  13. Cool slightly then cut into 8 wedges.
 
 

Harvest Delight: Baked Stuffed Pumpkin

Recipe by Donnie Caves
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

45

minutes
Calories

350

kcal
Total time

2

hours 

15

minutes

A festive and flavorful dish perfect for autumn gatherings, this baked stuffed pumpkin is filled with a savory mix of quinoa, vegetables, nuts, and cheese, providing a hearty and nutritious meal that’s sure to impress.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 medium pumpkin (about 4-5 pounds)

  • 1 cup cooked quinoa

  • 1 cup chopped kale

  • 1/2 cup dried cranberries

  • 1/2 cup chopped walnuts

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cinnamon

  • Salt and pepper to taste

Directions

  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  • Prepare the Pumpkin:
  • Cut off the top of the pumpkin and scoop out the seeds and stringy pulp. Save the top for later.
  • Rub the inside of the pumpkin with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
  • Prepare the Stuffing:
  • In a large skillet, heat the remaining olive oil over medium heat.
  • Add the diced onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute.
  • Stir in the chopped kale, dried cranberries, and chopped walnuts. Cook for 3-4 minutes until the kale is wilted.
  • In a large bowl, combine the cooked quinoa, sautéed vegetables, thyme, cinnamon, mozzarella, and Parmesan. Mix well. Season with salt and pepper to taste.
  • Stuff the Pumpkin:
  • Fill the prepared pumpkin with the quinoa mixture, pressing down lightly to pack it in.
  • Place the top back on the pumpkin.
  • Bake:
  • Place the stuffed pumpkin on a baking sheet lined with parchment paper.
  • Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until the pumpkin is tender and easily pierced with a fork.
  • Serve:
  • Allow the stuffed pumpkin to cool for a few minutes before slicing into wedges. Serve warm.

Recipe Video

Notes

  • For a vegan version, substitute the cheese with a vegan alternative.
  • You can customize the stuffing with your favorite grains, nuts, or dried fruits.
  • Leftover stuffing can be baked in a separate dish if it doesn’t all fit in the pumpkin

Nutrition Facts

  • Total number of serves: 6
  • Calories: 350kcal
  • Carbohydrates: 40g
  • Protein: 8g
  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 500mg
  • Potassium: 800mg
  • Fiber: 10g
  • Sugar: 15g
  • Vitamin A: 250IU
  • Vitamin C: 50mg
  • Calcium: 15mg
  • Iron: 20mg

Did you make this recipe?

Tag @myrecipesmania on Instagram and hashtag it with

Like this recipe?

Follow @RecipesManiaRecipes on Pinterest

Join our Facebook Group!

Follow Recipes Mania on Facebook

Leave a Comment

Discover the faster, easier to prepare Vegan meats