Gluten-Free Savory Stuffed Pumpkin
Celebrate the cozy flavors of autumn with this Gluten-Free Savory Stuffed Pumpkin, a show-stopping centerpiece perfect for holiday gatherings or weeknight dinners. This recipe features a tender roasted sugar pumpkin stuffed with a nutrient-packed quinoa filling, bursting with savory cremini mushrooms, sweet dried cranberries, crunchy pecans, and aromatic fresh herbs like thyme and sage. A drizzle of olive oil and a hint of seasoning bring all the flavors together, while the naturally gluten-free ingredients make it suitable for everyone at the table. Easy to prepare and full of vibrant textures and tastes, this stuffed pumpkin is roasted to perfection, creating a dish that's both hearty and visually stunning. Serve it as a vegetarian main course or a festive side dish, and enjoy the wholesome comfort of fall in every bite.
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Recipe Information
Ingredients
- 1 small sugar pumpkin
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 0.5 cup dried cranberries
- 0.5 cup pecans, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh sage leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C).
Cut the top off the pumpkin and scoop out the seeds and strings. Lightly brush the inside of the pumpkin with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place the pumpkin on a baking sheet and roast in the preheated oven for 30 minutes.
While the pumpkin is baking, rinse the quinoa under cold water and drain.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and chopped mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are tender and have released their juices, about 7 minutes.
Stir in the cooked quinoa, dried cranberries, chopped pecans, thyme, sage, salt, and pepper into the skillet, mixing well. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the pumpkin from the oven. Carefully fill the pumpkin cavity with the quinoa mixture, packing it tightly.
Return the stuffed pumpkin to the oven and bake for an additional 30 minutes, or until the pumpkin is tender when pierced with a fork.
Allow to cool slightly before slicing into wedges and serving.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 67.6 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2594 mg | 55% | |
*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.
