Easy Baked Stuffed Pumpkin Recipe

Tender, sweet, baked stuffed pumpkin with a delicious mixture of rice, vegetables, nuts & cranberries. A beautiful centrepiece for your Thanksgiving or Holidays gathering! Try at home this easy baked stuffed pumpkin recipe, we assure you it’s super yummy!

Easy Baked Stuffed Pumpkin Recipe

Easy Baked Stuffed Pumpkin Recipe

This Roast Stuffed Pumpkin is deceptively easy to put together and can even be made in advance, wrapped in foil and stored in the fridge until you are ready to roast it. How great is that? A totally stress-free day with no messy prep work!

Vegan food is often stereotyped as being bland and boring. This beautiful looking Roast Stuffed Pumpkin centerpiece is anything but that! Filled with a delicious mixture of rice, vegetables, nuts and cranberries, this pumpkin in all its orange glory is both lovely for the eyes and the taste buds.

Recipe tip: Roasted pumpkin seeds are delicious. You can save the seeds from your pumpkin and roast them quickly and easily. Rinse them with water until they look pretty clean. Don’t worry about a few stringy bits. Let them dry completely. Toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. Roast in the oven at 200°C for about 15 – 20 minutes or until crispy!

Home Cooked Meal Service

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Did you enjoy reading this blog? Then you might want to check out our other recipes to inspire your daily lunches have a look at our Halloumi, Chickpea and Bulgur Salad Recipe and Easy Sweet and Sour Chicken Recipe. 

 

Print Recipe
Easy Baked Stuffed Pumpkin Recipe
Recipe adapted from avirtualvegan.com
stuffed pumpkin recipe
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1h30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1h30 minutes
Servings
people
Ingredients
stuffed pumpkin recipe
Instructions
  1. Preheat your oven to 200°C
  2. Toast the walnuts in a fry pan over a medium heat for a minute or two moving constantly.
  3. Remove from heat, pour into a small bowl and set aside.
  4. Sauté the onions and garlic in one teaspoon of the oil (in the same pan) until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water to sauce instead.
  5. Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.
  6. Carefully cut the top off the pumpkin (about the top third).
  7. Set the top aside.
  8. If you can't see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug.
  9. Remove the stringy innards and discard. You can also discard the seeds although I recommend roasting them (see recipe notes).
  10. Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil. Omit if you want the recipe to be oil-free.
  11. Season the inside generously with salt and pepper.
  12. Place all the filling ingredients into a bowl and mix well.
  13. Spoon into the pumpkin cavity, pressing down well as you go. You want it packed in very tightly.
  14. Keep going until full.
  15. Place the pumpkin top back on.
  16. Wrap completely and tightly in tin foil. At this stage the pumpkin can be stored in the fridge for a day or two before baking if you want to get it ready ahead of time.
  17. Place on a tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft then it is ready.
  18. Remove from the oven and leave for at least 15 - 30 minutes before slicing.
Recipe Notes

 

 
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