Stuffed Pumpkin Wedges
Elevate your fall menu with these irresistible stuffed pumpkin wedges—an eye-catching dish that combines roasted pumpkin's natural sweetness with a hearty, flavorful quinoa stuffing. Each roasted wedge is topped with a savory blend of spinach, bell peppers, walnuts, and crumbled feta cheese, infused with garlic, earthy oregano, and a hint of paprika. The tender pumpkin contrasts beautifully with the nutty quinoa and crunchy walnuts, creating a delightful medley of textures. Finished with a sprinkle of fresh parsley, this stunning vegetarian recipe is perfect as a holiday appetizer, a side dish, or even a light meal. Simple to prepare yet loaded with wholesome, nutrient-packed ingredients, these stuffed pumpkin wedges embrace the flavors of the season while impressing any dinner table.
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Recipe Information
Ingredients
- 1 Small to medium pumpkin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cups Quinoa
- 1.5 cups Water or vegetable broth
- 1 cups Chopped spinach
- 0.5 cup Diced bell pepper
- 0.25 cups Chopped walnuts
- 0.33 cups Feta cheese, crumbled
- 2 cloves Minced garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the pumpkin, then cut it in half lengthwise. Scoop out the seeds and stringy pulp.
Slice each half into 4-5 wedges, resulting in 8-10 pieces total.
Brush the pumpkin wedges with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Place them on the prepared baking sheet, cut side up.
Roast the pumpkin wedges in the oven for 25-30 minutes, or until tender when pierced with a fork.
While the pumpkin roasts, prepare the stuffing. Rinse the quinoa under cold water and add it to a saucepan with water or vegetable broth.
Bring the quinoa to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the minced garlic for 30 seconds until fragrant.
Add the spinach and diced bell pepper to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts.
Stir in the cooked quinoa, chopped walnuts, oregano, paprika, and feta cheese. Mix well to combine.
Remove the pumpkin wedges from the oven and let them cool slightly.
Spoon the quinoa stuffing onto each wedge, pressing gently to adhere the mixture to the pumpkin.
Return the stuffed wedges to the oven and bake for an additional 10 minutes.
Remove from the oven and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 10.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2269 mg | 48% | |
*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.
