Soy-Free Savory Stuffed Pumpkin
Elevate your fall table with this Soy-Free Savory Stuffed Pumpkin recipe—a stunning, wholesome dish that celebrates seasonal flavors and offers a nutritious twist on classic stuffed vegetables. Perfect for family dinners or festive occasions, this recipe combines tender roasted pumpkin with a vibrant filling of sautéed onions, garlic, red bell peppers, hearty brown rice, protein-packed chickpeas, and earthy spinach. Sweet dried cranberries and crunchy pecans add delightful texture and taste, while warming spices like cinnamon and nutmeg bring a cozy autumnal essence. Crafted without soy, this recipe is ideal for dietary preferences, ensuring everyone can enjoy this flavorful centerpiece. Bake until the pumpkin is irresistibly tender, and serve as an impressive vegan or vegetarian main course that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 1 medium-sized pumpkin
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups brown rice, cooked
- 1 cup chickpeas, cooked
- 2 cups spinach, roughly chopped
- 0.5 cup dried cranberries
- 0.5 cup pecans, chopped
- 0.5 cup vegetable broth
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon black pepper
- 1 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut the top off the pumpkin to create a lid. Scoop out the seeds and fibers from inside the pumpkin, making sure to leave the flesh intact as much as possible.
Brush the inside of the pumpkin and the lid with 1 tablespoon of olive oil and lightly season with salt and pepper. Place on a baking sheet and bake for 20 minutes to begin softening the flesh.
While the pumpkin is baking, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet and cook for another 3 minutes, stirring occasionally.
Stir in the cooked brown rice, chickpeas, and chopped spinach. Cook until the spinach has wilted, about 3 minutes.
Add the dried cranberries, chopped pecans, and vegetable broth. Stir in cinnamon, nutmeg, pepper, and the remaining salt.
Remove from heat and mix until well combined and the ingredients are well distributed.
Remove the pumpkin from the oven and carefully fill it with the rice mixture, packing it gently. Place the lid back on top of the pumpkin.
Return the stuffed pumpkin to the oven and bake for an additional 50-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
Carefully remove from the oven and let it rest for a few minutes before slicing and serving. Enjoy your soy-free savory stuffed pumpkin!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 79.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3579 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.
