Dairy-Free Savory Stuffed Pumpkin

Elevate your holiday table or cozy weeknight dinner with this Dairy-Free Savory Stuffed Pumpkin, a show-stopping centerpiece that’s as nourishing as it is stunning. This recipe combines the warmth of seasonal herbs like thyme, sage, and rosemary with the nutty richness of quinoa, sweet bursts of dried cranberries, and crunchy toasted pecans, all baked to perfection inside a tender roasted pumpkin. It's entirely plant-based and dairy-free, making it ideal for vegans or those with dietary restrictions. The delightful blend of textures and flavors pairs beautifully with the natural sweetness of the pumpkin, creating a hearty, crowd-pleasing dish perfect for fall or winter gatherings. Serve this stuffed pumpkin as a gorgeous main course or a shareable side, and impress your guests with its rustic charm and wholesome ingredients!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 medium pumpkin (about 3-4 pounds)
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, chopped
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 0.5 cup dried cranberries
• 0.5 cup toasted pecans, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Carefully cut the top off the pumpkin like a lid. Scoop out seeds and stringy bits inside, leaving a clean cavity for stuffing. Drizzle inside with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.

Step 3

In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add diced onion and celery, cooking until translucent, about 5 minutes.

Step 4

Stir in minced garlic and cook for another minute until fragrant.

Step 5

Add chopped mushrooms and cook until they have released their moisture and begin to brown, about 5 minutes.

Step 6

Add rinsed quinoa, stirring for a minute before pouring in the vegetable broth. Incorporate thyme, sage, and rosemary. Bring mixture to a simmer.

Step 7

Once simmering, reduce heat to low, cover the skillet, and cook until quinoa is tender and broth is absorbed, about 15 minutes.

Step 8

Once quinoa is cooked, stir in dried cranberries, toasted pecans, salt, and black pepper. Mix thoroughly.

Step 9

Spoon the quinoa mixture into the prepared pumpkin, pressing down lightly to pack the filling.

Step 10

Replace the 'lid' on the pumpkin and place it into a roasting pan. Pour a cup of water into the bottom of the pan to help the pumpkin steam as it roasts.

Step 11

Carefully place the pan in the preheated oven and bake for 60-75 minutes, or until the pumpkin is tender enough to be easily pierced with a fork.

Step 12

Once baked, allow the stuffed pumpkin to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(2815.0g)

Amount per serving	% Daily Value*
Calories	1303.8

Total Fat 52.1g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 3705.5mg	0%
Total Carbohydrate 186.0g	0%
Dietary Fiber 31.6g	0%
Total Sugars 83.3g
Protein 30.6g	0%

Vitamin D 15.9IU	0%
Calcium 334.6mg	0%
Iron 10.8mg	0%
Potassium 3270.7mg	0%

*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.

Source of Calories

Fat: 35.1%

Protein: 9.2%

Carbs: 55.7%