Baked Stuffed Pumpkin with Spinach, Mushrooms, and Cheese

This vegetarian stuffed pumpkin recipe turns little sugar pie pumpkins into edible bowls filled with buttery mushrooms, baby spinach, crusty bread, and melty Swiss cheese, then bakes them until the tops are golden and crisp. Everyone gets their own stuffed pumpkin, which makes this a cozy, show-stopping vegetarian main dish for Thanksgiving, Christmas, or any chilly fall night.

A while back, I came across a recipe for a baked pumpkin stuffed with bread, bacon, and cheese on Pinterest. I immediately made a mental note because I knew that, with a little bit of tweaking (and no bacon at all), it would be a perfect vegetarian main dish for a holiday dinner. With Thanksgiving (and Christmas) always right around the corner once fall hits, it seemed like the perfect time to tackle this whole stuffed pumpkin thing.

I went to the grocery store to find one large pumpkin to stuff, but when I saw these mini pumpkins, I couldn't resist. Personal stuffed pumpkins! Since the original inspiration recipe was heavy on bacon and short on veggies, I fixed that by adding sautéed mushrooms and baby spinach, too.

Key Ingredients & Substitutions

• Pumpkins. Use small sugar pie pumpkins (also sold as pie pumpkins or baking pumpkins), about 1 pound and 4 to 5 inches across each. They have sweet, dense flesh and walls thin enough to cook through while the filling bakes. Skip big jack-o'-lantern carving pumpkins, which are watery, stringy, and bland. Tiny decorative "Jack Be Little" pumpkins are too small for a main dish, but they make cute appetizer-sized stuffed pumpkins if you cut the baking time roughly in half.
• Pumpkin swaps. If you can't find pie pumpkins locally or if, like my husband, you're not a fan of baked pumpkin in savory dishes, you can easily substitute acorn squash, sweet dumpling squash, or small kabocha squash instead. They hold their shape well and take about the same amount of time to bake.
• Mushrooms. White button mushrooms work great, but cremini (baby bella) mushrooms bring a deeper, earthier flavor. A mix with a few shiitakes is lovely too.
• Baby spinach. We almost always have a bag or two of baby spinach in the fridge for throwing into smoothies, stirring into soups, and fixing quick lunchtime salads, so it was an easy addition here. Chopped kale or Swiss chard works too (give it a few extra minutes in the skillet), or use half of a 10-ounce package of frozen spinach, thawed and squeezed very dry.
• Bread. A stale French baguette soaks up the cream without turning mushy. Sourdough, ciabatta, or a hearty whole wheat loaf are all good swaps, and a sturdy gluten-free bread makes the whole dish gluten free.
• Cheese. I used Swiss, but Gruyère, fontina, or a sharp white cheddar are delicious too. Many European-style cheeses are made with animal rennet, so if you keep a strictly vegetarian kitchen, check the label for microbial or vegetable rennet.
• Heavy cream. Half-and-half works if you want it a little lighter. Whole milk is fine in a pinch, though the filling will be less rich.
• Shallots and nutmeg. Half of a small yellow onion or one leek can stand in for the shallots. A little ground nutmeg is the secret ingredient here: it makes the creamy filling taste warm and cozy without being obvious.

Helpful Tips

Prep ahead for easy holiday cooking. The best thing about making these stuffed pumpkins for the holidays is that they're easy. Crazy easy, in fact. Hollow out the pumpkins and sauté the veggies up to a day in advance, and keep them covered in the fridge. Before dinner, all you have to do is stir together the filling, pop it into the pumpkins, and let them bake. While they're in the oven, you can devote your attention to your side dishes or pour yourself a glass of wine and join your guests. Perfection!

Cut the lids at an angle. Use a sturdy, sharp knife and cut around the stem at a slight inward angle, like you would for a jack-o'-lantern. The angled edge gives the lid a ledge to sit on so it doesn't fall into the filling. A metal spoon or ice cream scoop makes quick work of scraping out the seeds and stringy bits (save the seeds for roasting!).

Keep them steady. If a pumpkin wobbles, shave a very thin slice off the bottom so it sits flat, taking care not to cut all the way through. Baking them snugly together in a stoneware baking dish or a deep 9x13-inch glass baking dish also keeps them upright and catches any juices.

Test for doneness with a knife. The pumpkins are ready when a paring knife slides easily into the side of the flesh. Baking with the lids on first steams the pumpkin, and taking them off for the last 20 to 30 minutes crisps up the top of the filling. If the tops brown before the pumpkin is tender, tent them loosely with foil.

Eat the whole thing. You can cut the pumpkins into wedges and eat them that way or scoop the insides out. I prefer scraping the pumpkin into the filling so I get the flavor of both in each bite. Pumpkin rind can vary in toughness. As a rule, it's edible, but I've gotten some pumpkins (like these) where the skin was a little bit tougher and I had to discard it. Use your best judgment!

Variations

• Stuffed acorn squash. Halve acorn squash instead of using whole pumpkins, or try these stuffed acorn squash with mushrooms and chickpeas for a heartier, protein-packed version.
• Wild rice and cranberry. Swap the bread for 2 cups of cooked wild rice and add a handful of dried cranberries and toasted pecans for a festive, gluten-free filling.
• Apple, sage, and cheddar. Sauté a diced apple and a tablespoon of chopped fresh sage with the shallots, and use sharp white cheddar in place of Swiss.
• Extra protein. Stir in a can of drained white beans or chickpeas, or some crumbled vegetarian sausage, to make the pumpkins even more filling.
• Make it vegan. Use vegan butter, a shreddable vegan cheese, and unsweetened oat milk or cashew cream instead of the heavy cream.

Serving Ideas

Stuffed pumpkins make a gorgeous holiday centerpiece. Arrange them on a large platter or wooden board with their lids tilted against the sides, tuck a few sprigs of fresh thyme or sage around them, and bring the whole thing to the table. It's the vegetarian main that gets everyone reaching for their phones before they reach for their forks.

For a full Thanksgiving or Christmas spread, serve them with classic sides like green bean casserole, mashed potatoes drizzled with vegetarian mushroom gravy, and a tangy cranberry sauce. On a regular weeknight, one stuffed pumpkin with a simple green salad in maple-mustard vinaigrette is a satisfying dinner on its own.

Looking for more holiday-worthy recipes? Be sure to check out our Vegan Thanksgiving and Vegan Christmas cookbooks!

Storing & Freezing

Let leftover stuffed pumpkins cool, then cover them (or scoop the filling and pumpkin flesh into an airtight container) and refrigerate for up to 4 days. Reheat whole pumpkins in a 350ºF oven for 20 to 25 minutes, covered with foil so the top doesn't dry out, or warm individual portions in the microwave.

Whole baked pumpkins don't freeze well, since the flesh turns watery when thawed. Instead, scoop the cooked pumpkin and filling into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge, then bake in a small covered baking dish at 350ºF until hot, about 20 to 30 minutes, uncovering for the last few minutes to re-crisp the top.

More Pumpkin Recipes

If you loved this stuffed pumpkin, here are a few more pumpkin recipes you might enjoy:

• 25+ Savory Vegetarian Pumpkin Recipes
• Savory Pumpkin Galette
• Cheddar Pumpkin Stuffing
• 22 Best Pumpkin Desserts

📖 Recipe

Baked Stuffed Pumpkins with Spinach, Mushrooms, and Cheese

from Oh My Veggies

This vegetarian stuffed pumpkin recipe fills sugar pie pumpkins with sautéed mushrooms, spinach, crusty bread, Swiss cheese, and cream, then bakes them until golden. A cozy, make-ahead holiday main dish.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 4 Servings

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Equipment

• Baking dish
• Skillet
• Mixing bowl
• Parchment paper

Ingredients 

US Customary - Metric

• 4 sugar pie pumpkins, about 1 pound each (or acorn or sweet dumpling squash)
• salt and pepper, to taste
• 1 tablespoon butter
• 2 shallots, large, thinly sliced
• 8 ounces white mushrooms, sliced
• 1 clove garlic, minced
• 5 oz baby spinach, about 5 packed cups
• 1 French baguette, stale, cut into ½-inch cubes (about 6.5 ounces or 4 cups)
• ⅔ cup Swiss cheese, shredded
• ½ teaspoon ground nutmeg
• ½ cup heavy cream

Instructions

• Preheat the oven to 350ºF. Lightly oil a baking dish or line it with parchment paper.
• Use a sharp knife to cut a lid from the top of each pumpkin, angling the knife inward around the stem so the lid won't fall in. Scoop out the seeds and stringy pulp and discard them (or save the seeds for roasting!). Rub salt and pepper on the inside of the pumpkins.
• Melt the butter in a large skillet over medium heat. Add the sliced shallots and cook for about 5 minutes, until softened. Add the mushrooms and garlic and cook about 5 minutes more, until the mushrooms are browned. Stir in the spinach and cook just until it wilts. Remove from the heat and season with salt and pepper to taste.
• Transfer the veggie mixture to a large bowl. Add the bread cubes, cheese, nutmeg, and cream and stir until the bread is evenly moistened. Divide the filling among the pumpkins, packing it in gently, then place the lids back on top. Set the pumpkins in the prepared baking dish.
• Bake the pumpkins for about 1 hour, then remove the lids (bake them alongside the pumpkins) and bake for 20 to 30 minutes more, until the filling is browned and crispy on top and the pumpkin flesh is easily pierced with a knife. Replace the lids and serve.

Notes

If you're not a fan of pumpkin in savory recipes, try kabocha, sweet dumpling, or acorn squash.

Although I used Swiss cheese, just about any good melting cheese works here, such as Gruyère, fontina, or sharp white cheddar. For a strictly vegetarian dish, choose a cheese made with microbial or vegetable rennet.

To make these in advance, prepare the pumpkins and sauté the vegetables up to a day ahead of time and refrigerate them separately. Then assemble the filling, stuff the pumpkins, and bake before serving.

Nutrition (estimated per serving)

Calories: 466kcalCarbohydrates: 58gProtein: 18gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 385mgPotassium: 2065mgFiber: 5gSugar: 18gVitamin A: 42612IUVitamin C: 53mgCalcium: 367mgIron: 7mg

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: Baked Pumpkins, Baked Pumpkins with Spinach, Mushrooms, and Cheese, stuffed pumpkin, stuffed pumpkin recipe, Vegetarian stuffed pumpkins

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!