Nut-Free Savory Stuffed Pumpkin
Celebrate autumn flavors with this Nut-Free Savory Stuffed Pumpkin, a show-stopping dish perfect for cozy family dinners or holiday gatherings. This recipe transforms a medium-sized sugar pumpkin into the ultimate edible centerpiece, stuffed with an aromatic blend of sautéed onions, garlic, red bell pepper, mushrooms, and spinach, combined with hearty brown rice cooked in a flavorful broth. Boosted with the earthy notes of thyme and sage and finished with Parmesan cheese and crunchy panko breadcrumbs, this dish offers a satisfying balance of textures and tastes. Naturally nut-free, it's an excellent option for accommodating dietary restrictions without compromising on flavor. Serve it as a main course or stunning side dish, and let the soft, roasted pumpkin deliver a delicious seasonal touch to your table.
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Recipe Information
Ingredients
- 1 medium-sized sugar pumpkin
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 cup brown rice
- 2 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups chopped fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Cut the top off the pumpkin and scoop out the seeds and strings. 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 set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet and cook for an additional 3 minutes.
Stir in the brown rice, coating it with the vegetable mixture. Pour in the broth and bring the mixture to a boil.
Add the sliced mushrooms, chopped spinach, thyme, sage, salt, and black pepper. Stir well, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
Once the rice mixture is done, remove from heat and stir in the grated Parmesan cheese.
Carefully spoon the rice mixture into the prepared pumpkin. Press down gently to fill every corner.
Sprinkle the top with panko breadcrumbs for a crunchy topping.
Place the top back on the pumpkin and bake in the preheated oven for about 60 minutes or until the pumpkin is tender when pierced with a fork.
Let it cool for a few minutes before slicing into wedges and serving.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 46.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3552 mg | 76% | |
*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.
