Soy-Free Savory Stuffed Pumpkin

Celebrate the flavors of fall with this Soy-Free Savory Stuffed Pumpkin—a show-stopping plant-based dish that's as wholesome as it is beautiful. Perfect for holiday gatherings or cozy dinners, this recipe features a roasted pumpkin brimming with a hearty medley of cinnamon-spiced brown rice, chickpeas, and sautéed vegetables, all accented by sweet dried cranberries and crunchy pecans. A rich splash of vegetable broth ties the filling together, while oven-baking ensures the pumpkin becomes irresistibly tender and infused with its own natural sweetness. This flavorful, allergen-friendly centerpiece is an ideal vegan, gluten-free alternative for your next special occasion. Slice it up and serve for a dish that's equally nutritious and eye-catching!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 medium-sized pumpkin
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups brown rice, cooked
• 1 cup chickpeas, cooked
• 2 cups spinach, roughly chopped
• 0.5 cup dried cranberries
• 0.5 cup pecans, chopped
• 0.5 cup vegetable broth
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon black pepper
• 1 teaspoon salt

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a sharp knife, carefully cut the top off the pumpkin to create a lid. Scoop out the seeds and fibers from inside the pumpkin, making sure to leave the flesh intact as much as possible.

Step 3

Brush the inside of the pumpkin and the lid with 1 tablespoon of olive oil and lightly season with salt and pepper. Place on a baking sheet and bake for 20 minutes to begin softening the flesh.

Step 4

While the pumpkin is baking, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic and diced red bell pepper to the skillet and cook for another 3 minutes, stirring occasionally.

Step 6

Stir in the cooked brown rice, chickpeas, and chopped spinach. Cook until the spinach has wilted, about 3 minutes.

Step 7

Add the dried cranberries, chopped pecans, and vegetable broth. Stir in cinnamon, nutmeg, pepper, and the remaining salt.

Step 8

Remove from heat and mix until well combined and the ingredients are well distributed.

Step 9

Remove the pumpkin from the oven and carefully fill it with the rice mixture, packing it gently. Place the lid back on top of the pumpkin.

Step 10

Return the stuffed pumpkin to the oven and bake for an additional 50-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.

Step 11

Carefully remove from the oven and let it rest for a few minutes before slicing and serving. Enjoy your soy-free savory stuffed pumpkin!

Nutrition Facts

Serving size	(2261.1g)

Amount per serving	% Daily Value*
Calories	2145.7

Total Fat 80.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 3577.6mg	0%
Total Carbohydrate 318.4g	0%
Dietary Fiber 51.1g	0%
Total Sugars 79.0g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 435.8mg	0%
Iron 18.5mg	0%
Potassium 3578.7mg	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: 32.9%

Protein: 9.4%

Carbs: 57.7%