Description
Welcome the cozy flavors of fall with these Stuffed Mini Pumpkins, a delicious and festive dish that’s perfect for an easy dinner, healthy snack, or crowd-pleasing side. Each pumpkin is roasted until tender and filled with a hearty, flavorful stuffing of grains, vegetables, and warm spices. These edible little bowls not only look incredible on any autumn table, but they’re also vegetarian-friendly and customizable to fit any dietary need. Perfect for Thanksgiving dinner ideas, seasonal gatherings, or as a standout addition to your food ideas list.
Ingredients
6–8 mini pumpkins (about 4 inches in diameter)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cooked quinoa or brown rice
1/2 cup chopped mushrooms
1/2 cup finely chopped kale or spinach
1/4 cup dried cranberries (optional)
1/4 cup chopped walnuts or pecans (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Olive oil spray or additional oil for brushing
Instructions
1. Preheat oven to 375°F (190°C). Wash pumpkins and slice off tops to create lids. Scoop out seeds and stringy flesh. Lightly brush inside with olive oil and sprinkle with salt. Roast cut-side down on a baking sheet for 20 minutes.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent. Stir in garlic, mushrooms, and greens. Cook until softened.
3. In a mixing bowl, combine sautéed vegetables with cooked quinoa or rice. Add cranberries, nuts, cinnamon, nutmeg, salt, pepper, and cheese (if using). Mix well.
4. Remove pumpkins from oven, turn upright, and fill each with stuffing. Place lids on or leave open for a crusty top.
5. Return to oven and bake for 20–25 minutes more, or until pumpkins are fork-tender and tops are slightly crispy.
6. Let cool slightly before serving. Present with lids for added charm.
Notes
Use mini sugar pumpkins for the best texture and flavor.
For a vegan version, skip cheese and use nutritional yeast.
Make stuffing a day ahead to save time on busy days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner / Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: easy recipe, fall food ideas, stuffed pumpkins, healthy snack, dinner ideas