This post may contain affiliate links. Learn more here.
Appetizers/ Entrees/ Holiday Recipes/ Recipes/ Sides/ Sponsored/ Vegetarian Recipes

Baked Pumpkin with Spinach, Mushrooms, and Cheese

Baked Pumpkin with Spinach, Mushrooms & Cheese Recipe

Baked Pumpkin with Spinach, Mushrooms, and CheeseSponsored RecipeLast year I came upon 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 a lot less bacon), it would be a perfect vegetarian main dish for a holiday dinner. And with Christmas right around the corner, 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! If you can’t find them locally or if, like my husband, you’re not a fan of baked pumpkin in savory dishes, you can easily substitute acorn or sweet dumpling squash instead.

Baked Pumpkin IngredientsBaked Pumpkins with Spinach, Mushrooms & Cheese
Since the original filling was heavy on bacon and short on veggies, I fixed that by adding sautéed mushrooms and Earthbound Farm Baby Spinach. Whenever I need greens, I always buy a bag from Earthbound Farm, not only because it’s organic, but because I can always rely on their produce to be fresh and delicious. We almost always have a bag or two of Baby Spinach in the fridge for throwing into smoothies, stirring into soups, and quick lunchtime salads.

You can cut the pumpkins into wedges and eat them that way or scoop the insides out. I preferred scraping the pumpkin into the filling so I got 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!

Baked Pumpkins with Spinach, Mushrooms & Cheese
The best thing about making these Baked Pumpkin dishes for the holidays is that they’re easy. Crazy easy, in fact. Prepare the pumpkins and make the veggies for the filling in advance, so before dinner, all you have to do is stir together the filling, pop it into the pumpkins, and let them bake. While they’re baking, you can devote your attention to your side dishes or pour yourself a glass of wine and join your guests.

Baked Pumpkin with Spinach, Mushrooms & Cheese Recipe

Baked Pumpkins with Spinach, Mushrooms, and Cheese

Vegetarian stuffed pumpkins filled with mushrooms, spinach, and cheese. Inspired by Dorie Greenspan's Pumpkin Stuffed with Everything Good.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4 servings as a main dish, 8 servings as a side


  • 4 sugar pie pumpkins about 1 pound each
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 large shallots thinly sliced
  • 8 ounces sliced white mushrooms
  • 1 clove garlic minced
  • 1 5-ounce package Earthbound Farm Baby Spinach
  • 1 stale French demi-baguette cubed (mine was about 6.5 ounces)
  • 2/3 cup shredded Swiss cheese
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream


  • Preheat oven to 350ºF.
  • Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides 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 them for about 5 minutes, until they're softened. Add the mushrooms and garlic and cook about 5 minutes more, or until the mushrooms are browned. Stir in the spinach and continue to cook until it wilts. Remove from heat and season with salt and pepper to taste.
  • Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream and stir until combined. Divide the the filling into the pumpkins, then place the top back onto them. Put the pumpkins on a baking sheet or baking dish that's been sprayed with oil or lined with parchment paper.
  • Bake the pumpkins for about an hour, then remove the tops and bake for 20-30 minutes more, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace caps and serve.


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 cheese would work in this. To make these in advance, prepare the pumpkins and sauté the vegetables up to a day ahead of time, then assemble the filling, stuff the pumpkins, and bake before serving.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

Disclosure: Earthbound Farm compensated me for the time spent developing and photographing this recipe. Sponsored Recipes are a once-a-month feature on Oh My Veggies-–my sponsors help make this blog possible!

You Might Also Like


  • Reply
    Kelly Little
    November 19, 2016 at 3:20 pm

    What a fabulous idea! As a wheat-free family, we substituted the bread out for quinoa and it was absolutely DELICIOUS!!

  • Reply
    Carrie K. Esposito
    November 21, 2016 at 11:49 am

    I wonder about quinoa with spinach, mushroom and cheese. How much quinoa should I add into 3 pound pumpkin? I’m planning to make those this Thursday with my hubby.

    • Reply
      November 22, 2016 at 10:06 am

      I think quinoa would be delicious in this, but without trying it myself, I can’t say how much. Your best bet would be to make a big batch and save any leftovers for another use. 🙂

  • Reply
    January 16, 2017 at 6:54 pm

    Thank you for informing us that you were sponsored by Earthbound. Your honestly is appreciated and may even incline me to use whatever product you may have been sponsored by 🙂

  • Reply
    Agness of Run Agness Run
    April 12, 2017 at 5:09 pm

    This seems so interesting and delicious, Kiersten! I’ve never tried anything similar but it seem fun!

  • Reply
    Trisha @ Salty Side Dish
    December 13, 2018 at 12:24 pm

    I have never tried a stuffed pumpkin recipe. I bet it would taste delicious because I love pumpkin. I think I will have to whip up a batch of these for a friend coming over next week.

  • Reply
    March 28, 2019 at 2:51 am

    Thank you so much for the making this site because its so good for the food.

  • Reply
    Jennifer R
    June 1, 2019 at 10:11 pm

    I’m doing this Tuesday for my neighborhood dinner
    Thank you ?

  • Reply
    Cynthia Lyons
    November 30, 2019 at 11:36 am

    Hi Kiersten ! Happy Thanksgiving ?

    I made these last night with a couple substitutions, Delicious !! Thank you so much for the idea ! I bought mini acorn squash, used bread crumbs instead of cubed bread, and added fresh thyme, and dried cumin. I also added 1/4 cup of water under the squash. I read that somewhere and it cuts the cooking time down some, and the squash is nice and tender. We all loved it. Thanks again ? Yum yum

  • Reply
    Jules W
    April 17, 2020 at 11:24 am

    This is delicious! Not a fan of bread, so I replaced with some puy lentils which worked out great. Used one large Queen Squash. Very tasty and will definitely make again.

  • 1 2

    Leave a Reply

    Recipe Rating