Baked Stuffed Pumpkin
Elevate your autumn dining with this irresistible baked stuffed pumpkin recipe, a show-stopping centerpiece perfect for cozy gatherings or festive holiday meals. This dish features a tender, golden-roasted pumpkin filled with a savory-sweet medley of flavors, including hearty sausage, nutty Gruyère cheese, earthy spinach, and the subtle tang of dried cranberries. A creamy rice filling seasoned with warm nutmeg and a hint of garlic ties everything together beautifully. Not only is this recipe packed with wholesome ingredients, but it also offers a stunning presentation that defines comfort food in the most elegant way. Serve it in hearty wedges or scoop out the flavorful filling to enjoy alongside the pumpkin’s tender, roasted flesh. Get ready to wow your guests with this ultimate fall-inspired dish!
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Recipe Information
Ingredients
- 1 medium-sized pumpkin
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 0.5 pounds ground sausage
- 2 cups cooked rice
- 2 cups baby spinach
- 0.5 cups dried cranberries
- 1 cup shredded Gruyère cheese
- 0.5 cups heavy cream
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons kosher salt
- 0.25 teaspoons ground nutmeg
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut off the top of the pumpkin to create a lid. Scoop out the seeds and stringy pulp from the inside of the pumpkin. Brush the inside of the pumpkin with 1 tablespoon of olive oil and lightly sprinkle with a pinch of salt. Set aside.
In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the ground sausage to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 5-6 minutes. Remove excess fat if necessary.
Stir in the baby spinach and cook until wilted, about 2 minutes.
In a large mixing bowl, combine the cooked rice, sausage mixture, dried cranberries, shredded Gruyère cheese, heavy cream, black pepper, kosher salt, and nutmeg. Mix everything until well incorporated.
Fill the hollowed-out pumpkin with the stuffing mixture, pressing it down gently to ensure it's packed tightly but not overflowing. Replace the pumpkin lid.
Place the stuffed pumpkin on a parchment-lined baking sheet or in a roasting dish. Bake in the preheated oven for 75-90 minutes, or until the pumpkin flesh is tender when pierced with a knife.
Remove the pumpkin from the oven and let it rest for 5-10 minutes before serving. Slice the pumpkin into wedges or scoop out servings of the tender pumpkin flesh along with the stuffing for a complete dish.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 57.6 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1243 mg | 96% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
