Vegetarian Savory Stuffed Pumpkin

Transform your fall dinner table with this show-stopping Vegetarian Savory Stuffed Pumpkin, a perfect blend of wholesome ingredients and festive flavor. This stunning dish features a tender sugar pumpkin, roasted to perfection and brimming with a hearty quinoa filling. Each bite offers a medley of sautéed vegetables like onion, red bell pepper, and zucchini, enhanced by the sweetness of dried cranberries, the crunch of toasted pecans, and a hint of nutmeg’s warmth. Creamy crumbled feta cheese ties it all together, creating a balanced mix of savory and sweet flavors that celebrate the season. Easy to prepare yet elegantly presented, this vegetarian centerpiece is ideal for cozy dinners or a Thanksgiving feast. Serve in gorgeous pumpkin wedges for a meal that’s as beautiful as it is delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Place the pumpkin on a baking sheet and bake for 20 minutes to slightly soften.

Step 4

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.

Step 5

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.

Step 6

Add the red bell pepper and zucchini to the skillet, cooking for an additional 5 minutes.

Step 7

Stir in the baby spinach until wilted, followed by the cooked quinoa, dried cranberries, and chopped pecans. Season with salt, black pepper, and nutmeg.

Step 8

Remove the skillet from heat and mix in the crumbled feta cheese.

Step 9

Carefully stuff the quinoa mixture into the partially baked pumpkin, packing it down gently to fit as much as possible.

Step 10

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.

Step 11

Remove from the oven and let it cool slightly before slicing into wedges to serve.

Nutrition Facts

Serving size	(2407.9g)

Amount per serving	% Daily Value*
Calories	2127.6

Total Fat 110.4g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 100.1mg	0%
Sodium 7455.5mg	0%
Total Carbohydrate 229.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 80.8g
Protein 60.9g	0%

Vitamin D 18IU	0%
Calcium 840.1mg	0%
Iron 13.9mg	0%
Potassium 2513.6mg	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: 46.1%

Protein: 11.3%

Carbs: 42.6%