Roasted Stuffed Pumpkin

So, you think you’re ready for autumn’s culinary challenges? Meet Roasted Stuffed Pumpkin—the dish that takes your fall cooking from basic to brilliant. It’s not just a pumpkin, folks; it’s a culinary masterpiece stuffed with savory delights and roasted to perfection. This isn’t your average pumpkin pie or latte; it’s the grand spectacle of fall.

Prepare for guests to bow before your culinary prowess as they marvel at this visually stunning and delectably delicious dish. Ready to elevate your autumn cooking game? Buckle up for a stuffed pumpkin that’ll make your taste buds do a happy dance.

Roasted Stuffed Pumpkin

jenny

Roasted Stuffed Pumpkin features a whole pumpkin filled with a hearty mix of grains, veggies, and spices, roasted until golden.

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings 6 servings

Calories 250 kcal

Ingredients

  

• 1 medium pumpkin about 4-5 pounds
• 1 cup cooked quinoa or rice
• 1 cup chopped mushrooms
• 1 cup diced bell peppers
• 1/2 cup chopped onions
• 2 cloves garlic minced
• 1/2 cup grated cheese e.g., cheddar or Parmesan
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

 

• Preheat oven to 375°F (190°C).
• Cut off the top of the pumpkin and scoop out seeds and fibers.
• In a large bowl, mix quinoa or rice with mushrooms, bell peppers, onions, garlic, cheese, olive oil, thyme, rosemary, salt, and pepper.
• Stuff the mixture into the pumpkin, packing it tightly.
• Place the stuffed pumpkin in a baking dish and cover with foil.
• Roast for 1 hour, removing the foil during the last 15 minutes to brown the top.
• Serve hot, and enjoy the compliments.

Notes

Nutritional Values (per serving):

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 8g

Vitamins and Minerals (approximate percentages per serving):

• Vitamin A: 70%
• Vitamin C: 20%
• Calcium: 15%
• Iron: 10%
• Magnesium: 12%

So, there you have it—a roasted stuffed pumpkin that’s not only a feast for the eyes but also a triumph for the palate. Enjoy your culinary conquest!

Summary of the Recipe:
Roasted Stuffed Pumpkin features a whole pumpkin filled with a hearty mix of grains, veggies, and spices, roasted until golden.

Servings:
Serves about 4-6 people, depending on the pumpkin size and stuffing generosity.

Estimated Cost:
Around $15-20, varying with the pumpkin and ingredients.

Prep Time:
15 minutes.

Cook Time:
1 hour.

Total Time:
1 hour 15 minutes.

Course:
Main Course or Side Dish.

Cuisine:
American.

Equipment Required:

• Large pumpkin
• Baking dish
• Mixing bowls
• Knife
• Spoon
• Oven

Ingredients and Quantities:

• 1 medium pumpkin (about 4-5 pounds)
• 1 cup cooked quinoa or rice
• 1 cup chopped mushrooms
• 1 cup diced bell peppers
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1/2 cup grated cheese (e.g., cheddar or Parmesan)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut off the top of the pumpkin and scoop out seeds and fibers.
3. In a large bowl, mix quinoa or rice with mushrooms, bell peppers, onions, garlic, cheese, olive oil, thyme, rosemary, salt, and pepper.
4. Stuff the mixture into the pumpkin, packing it tightly.
5. Place the stuffed pumpkin in a baking dish and cover with foil.
6. Roast for 1 hour, removing the foil during the last 15 minutes to brown the top.
7. Serve hot, and enjoy the compliments.

Nutritional Values (per serving):

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 8g

Vitamins and Minerals (approximate percentages per serving):

• Vitamin A: 70%
• Vitamin C: 20%
• Calcium: 15%
• Iron: 10%
• Magnesium: 12%

So, there you have it—a roasted stuffed pumpkin that’s not only a feast for the eyes but also a triumph for the palate. Enjoy your culinary conquest!