Gluten-Free Savory Stuffed Pumpkin

Elevate your holiday table or cozy fall meal with this Gluten-Free Savory Stuffed Pumpkin—a show-stopping dish packed with comforting flavors and wholesome ingredients. Perfect for gluten-free diets and vegetarians alike, this recipe features a roasted sugar pumpkin filled with a hearty medley of quinoa, cremini mushrooms, dried cranberries, and crunchy pecans, all infused with the earthy aroma of fresh thyme and sage. The pumpkin roasts until tender, creating a naturally edible bowl that pairs beautifully with the savory-sweet stuffing. With just 20 minutes of prep and a seamless blend of textures and seasonal flavors, this dish is as visually stunning as it is delicious. Serve it as a unique main course or a festive side dish to impress anyone at the table!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 small sugar pumpkin
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, diced
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms, chopped
• 0.5 cup dried cranberries
• 0.5 cup pecans, chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh sage leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Cut the top off the pumpkin and scoop out the seeds and strings. Lightly brush the inside of the pumpkin with 1 tablespoon of olive oil and season with a pinch of salt and pepper.

Step 3

Place the pumpkin on a baking sheet and roast in the preheated oven for 30 minutes.

Step 4

While the pumpkin is baking, rinse the quinoa under cold water and drain.

Step 5

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Step 6

In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes.

Step 7

Add the minced garlic and chopped mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are tender and have released their juices, about 7 minutes.

Step 8

Stir in the cooked quinoa, dried cranberries, chopped pecans, thyme, sage, salt, and pepper into the skillet, mixing well. Cook for an additional 2-3 minutes, allowing the flavors to meld.

Step 9

Remove the pumpkin from the oven. Carefully fill the pumpkin cavity with the quinoa mixture, packing it tightly.

Step 10

Return the stuffed pumpkin to the oven and bake for an additional 30 minutes, or until the pumpkin is tender when pierced with a fork.

Step 11

Allow to cool slightly before slicing into wedges and serving.

Nutrition Facts

Serving size	(1243.4g)

Amount per serving	% Daily Value*
Calories	1748.6

Total Fat 84.9g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4708.1mg	0%
Total Carbohydrate 207.2g	0%
Dietary Fiber 21.7g	0%
Total Sugars 67.6g
Protein 46.3g	0%

Vitamin D 15.9IU	0%
Calcium 202.6mg	0%
Iron 11.5mg	0%
Potassium 2594.2mg	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: 43.0%

Protein: 10.4%

Carbs: 46.6%