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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Baked Stuffed Pumpkin with Spinach, Mushrooms, and Cheese

    Published: Aug 7, 2017 · by Nicole · Updated: Sep 16, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Baked Stuffed Pumpkin with Spinach Mushrooms and Cheese
    Baked Stuffed Pumpkin with Spinach Mushrooms and Cheese
    Baked Stuffed Pumpkin with Spinach Mushrooms and Cheese
    Baked Pumpkins with Spinach, Mushrooms, and Cheese

    These adorable stuffed pumpkins are packed with mushrooms, spinach, and cheese - then baked to a golden perfection. This makes the perfect vegetarian main dish for Thanksgiving!

    Baked Pumpkin with Spinach, Mushrooms, and Cheese

    Earthbound Farms sponsored the development of this recipe. All opinions are my own.

    Last 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 Thanksgiving (and 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 squash or sweet dumpling squash instead.

    Since the original inspiration recipe was heavy on bacon and short on veggies, I fixed that by adding sautéed mushrooms and Earthbound Farm Baby Spinach.

    Baked Pumpkin Ingredients

    I love Earthbound Farm greens, not only because they're 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 fixing quick lunchtime salads.

    Stuffed Pumpkins with Spinach, Mushrooms & Cheese

    Tips & Tricks

    The best thing about making these stuffed pumpkins 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. Perfection!

    Baked Stuffed Pumpkins with Spinach, Mushrooms & Cheese

    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 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!

    If you love these stuffed pumpkins, be sure to check out these other savory pumpkin recipes and all my favorite pumpkin desserts too.

    And if you're looking for more holiday-worthy recipes, be sure to check out our brand new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Baked Pumpkin with Spinach, Mushrooms & Cheese Recipe

    Baked Stuffed Pumpkins with Spinach, Mushrooms, and Cheese

    These adorable stuffed pumpkins are packed with mushrooms, spinach, and cheese - then baked to a golden perfection. This makes the perfect vegetarian main dish for Thanksgiving!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Baked Pumpkins, Baked Pumpkins with Spinach, Mushrooms, and Cheese, stuffed pumpkin recipe, Vegetarian stuffed pumpkins
    Servings: 4 Servings
    Calories: 722kcal
    Author: Oh My Veggies

    Ingredients

    • 4 sugar pie pumpkins about 1 pound each
    • Salt and pepper to taste
    • 1 tablespoon butter
    • 2 large shallots thinly sliced
    • 8 ounces white mushrooms sliced
    • 1 clove garlic minced
    • 5 oz baby spinach
    • 1 stale French demi-baguette cubed (mine was about 6.5 ounces)
    • ⅔ cup Swiss cheese shredded
    • ½ teaspoon ground nutmeg
    • ½ cup heavy cream
    US Customary - Metric

    Instructions

    • 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.

    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 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.

    Nutrition

    Calories: 722kcalCarbohydrates: 125gProtein: 28gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 478mgPotassium: 5171mgFiber: 10gSugar: 44gVitamin A: 119693IUVitamin C: 135mgCalcium: 579mgIron: 15mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Holiday Recipes, Sponsored, Thanksgiving Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes fall, main dishes, mushrooms, pumpkin, side dishes, winter

    Reader Interactions

    Comments

    1. Kelly Little says

      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
    2. Carrie K. Esposito says

      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
      • Alissa says

        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
    3. PJ says

      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
    4. Agness of Run Agness Run says

      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
    5. Trisha @ Salty Side Dish says

      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
    6. vedant says

      March 28, 2019 at 2:51 am

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

      Reply
    7. Jennifer R says

      June 01, 2019 at 10:11 pm

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

      Reply
    8. Cynthia Lyons says

      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
    9. Jules W says

      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.

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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