Vegetarian Savory Stuffed Pumpkin
Elevate your fall table with this show-stopping Vegetarian Savory Stuffed Pumpkin recipe! A tender medium sugar pumpkin is roasted to perfection and brimming with a wholesome, flavor-packed quinoa filling. This hearty stuffing combines sautéed vegetables like onion, red bell pepper, zucchini, and spinach with sweet dried cranberries, nutty pecans, and creamy crumbled feta cheese, all seasoned with warm spices like nutmeg for a comforting autumnal touch. Perfect for a festive main course or an impressive vegetarian centerpiece, this dish is as nutritious as it is delicious. Easy to prepare in under two hours, this stunning baked pumpkin is ideal for cozy dinners and holiday gatherings alike. Serve it in beautiful wedges to reveal the vibrant filling and enjoy the ultimate combination of flavors and textures!
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Recipe Information
Ingredients
- 1 whole medium sugar pumpkin
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 diced red bell pepper
- 1 small, diced zucchini
- 2 cups baby spinach
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans
- 0.75 cup, crumbled feta cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Cut the top off the pumpkin and scoop out the seeds and strings from the inside, then brush the interior with 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt.
Place the pumpkin on a baking sheet and bake for 20 minutes to slightly soften.
Meanwhile, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
Add the red bell pepper and zucchini to the skillet, cooking for an additional 5 minutes.
Stir in the baby spinach until wilted, followed by the cooked quinoa, dried cranberries, and chopped pecans. Season with salt, black pepper, and nutmeg.
Remove the skillet from heat and mix in the crumbled feta cheese.
Carefully stuff the quinoa mixture into the partially baked pumpkin, packing it down gently to fit as much as possible.
Place the stuffed pumpkin back in the oven and bake for an additional 45-60 minutes, until the pumpkin flesh is tender and the top is lightly browned.
Remove from the oven and let it cool slightly before slicing into wedges to serve.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 77.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 875 mg | 67% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2771 mg | 59% | |
*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.
