Stuffed Pumpkin (Vegetarian)

Side view of stuffed pumpkin slice on top of plate and pumpkin in background.

This vegetarian Stuffed Pumpkin contains rice, a handful of simple vegetables, warming spices, sweet and tangy cranberries, and crunchy pumpkin seeds. It’s a delicious autumnal centrepiece perfect for Thanksgiving and throughout the pumpkin season.

Course Dinner

Cuisine gluten free, vegetarian

Prep Time 12

Cook Time 1 15

Total Time 1 27

Servings servings

Calories 313kcal

Author Monika Dabrowski

Equipment

Large spoon or melon baller
Medium sized pot
Large non-stick pan
Medium sized baking sheet

Ingredients

3.3-3.7 pound 1 culinary/cooking pumpkin
¾ cup rice rinsed
1½ cups vegetable stock
1 red onion finely chopped
2 garlic cloves finely chopped
2.47 ounces spinach finely chopped
2 teaspoons apricot jam diluted in 1 tablespoon of water
2 teaspoons paprika sweet/hot
½ teaspoon cumin
¼ teaspoon cinnamon, nutmeg each
¼ teaspoon garlic and onion granules each
2.82 ounces feta cheese crumbled, or Italian mozzarella/2-3 tbsp mascarpone or cream cheese
½ cup dried sweetened cranberries
⅓ cup pumpkin seeds
1½ tablespoons olive oil
Fine sea salt and pepper to taste

US Customary - Metric

Instructions

Prepare pumpkin: Wash the pumpkin thoroughly and dry with a cloth.
Place on its side on top of a cutting board and cut off the top. You will use this as a ‘lid’ for your stuffed pumpkin.
Using a large spoon or melon baller remove the innards of the pumpkin (seeds as well as fibrous strands).
Using your hands rub the pumpkin (skin and cavity, plus the ‘lid’) with 2 teaspoons of oil. Season the inside with fine sea salt and pepper, garlic and onion granules, and place on top of a baking sheet lined with parchment paper (with the ‘lid’ next to it).
Roast pumpkin: Preheat the oven to 375 F/ 190 C/ 170 fan/ gas mark 5. Roast the pumpkin in the centre for 45 minutes. Remove from the oven (but do NOT switch it off) and set aside. Reserve the juices which will have collected inside the pumpkin.
While the pumpkin is roasting prepare the filling mixture.
Cook rice: Place the rice in a medium-sized pot, add the stock, cover and bring to the boil. Lower the heat and simmer for about 10-12 minutes or until all the stock has been absorbed. Remove from the heat and stir in the apricot jam.
Cook onion: In a large non-stick pan heat 1 tablespoon of oil, add the onion and garlic and cook gently for 6-7 minutes until softened stirring often. Add the spinach and cook for a minute or so until wilted. Remove from the heat.
Combine filling ingredients: In a large bowl combine the cooked rice, spinach mixture, cranberries, pumpkin seeds, cheese, cumin, paprika, cinnamon and nutmeg (plus the pumpkin juice you've collected). Stir thoroughly and adjust the seasoning as needed.
Stuff pumpkin: Stuff the pumpkin with the filling mixture and cover with the ‘lid’.
Bake stuffed pumpkin: Return the pumpkin to the oven and bake for 30 minutes or until tender (check with a fork). Remove from the oven, set aside for 5 minutes then serve.

Notes

Use a culinary/cooking pumpkin (also called sugar or pie pumpkin), NOT carving pumpkin. Make sure the skin of your pumpkin looks healthy (without soft spots or blemishes).
Prepare the stuffing mixture while the pumpkin is roasting. Stuff as soon as you’ve removed it from the oven then return to the oven to finish baking (leave the oven on after you’ve pre-roasted the pumpkin).
You can combine the filling ingredients while still hot.
It is important to season the filling mixture generously. Don’t forget to also season the inside of the pumpkin before roasting.
Best served hot. Refrigerate leftover stuffed pumpkin, covered, for up to 2 days. Reheat individual portions in the microwave.
Freeze for up to 3 months.

Nutrition