Nut-Free Savory Stuffed Pumpkin

Delight your taste buds with this Nut-Free Savory Stuffed Pumpkin, a show-stopping centerpiece for any autumn meal or festive gathering! This stunning recipe combines the wholesome goodness of a roasted sugar pumpkin with a hearty, nut-free filling brimming with earthy brown rice, sautéed vegetables, and aromatic herbs like thyme and sage. A medley of mushrooms, vibrant spinach, and a hint of Parmesan elevate the flavors, while a crisp panko breadcrumb topping adds the perfect crunch. Baked until tender and golden, this dish is as flavorful as it is visually impressive. Ideal for cozy family dinners or holiday feasts, this recipe is a deliciously satisfying alternative for those avoiding nuts. Serve in slices for an elegant presentation that will leave everyone asking for seconds!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 medium-sized sugar pumpkin
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 minced garlic cloves
• 1 diced red bell pepper
• 1 cup brown rice
• 2 cups chicken or vegetable broth
• 1 cup sliced mushrooms
• 2 cups chopped fresh spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup grated Parmesan cheese
• 0.5 cup panko breadcrumbs

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the top off the pumpkin and scoop out the seeds and strings. Brush the inside of the pumpkin with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the pumpkin on a baking sheet and set aside.

Step 3

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and diced red bell pepper to the skillet and cook for an additional 3 minutes.

Step 5

Stir in the brown rice, coating it with the vegetable mixture. Pour in the broth and bring the mixture to a boil.

Step 6

Add the sliced mushrooms, chopped spinach, thyme, sage, salt, and black pepper. Stir well, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

Step 7

Once the rice mixture is done, remove from heat and stir in the grated Parmesan cheese.

Step 8

Carefully spoon the rice mixture into the prepared pumpkin. Press down gently to fill every corner.

Step 9

Sprinkle the top with panko breadcrumbs for a crunchy topping.

Step 10

Place the top back on the pumpkin and bake in the preheated oven for about 60 minutes or until the pumpkin is tender when pierced with a fork.

Step 11

Let it cool for a few minutes before slicing into wedges and serving.

Nutrition Facts

Serving size	(2236.7g)

Amount per serving	% Daily Value*
Calories	1184.2

Total Fat 45.9g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 5063.6mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 20.9g	0%
Total Sugars 46.0g
Protein 43.4g	0%

Vitamin D 0IU	0%
Calcium 775.4mg	0%
Iron 11.1mg	0%
Potassium 3552.0mg	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: 33.0%

Protein: 13.9%

Carbs: 53.1%