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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 Pumpkins with Spinach, Mushrooms, and Cheese

Baked Pumpkin with Spinach, Mushrooms & Cheese Recipe

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
  • Yield: 4 servings as a main dish, 8 servings as a side 1x


  • 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


  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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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!

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  • Reply
    marquis @realrawkitchen
    December 16, 2013 at 9:17 am

    This is SUCH a great idea! I love the little individualized pumpkins!! This makes me want to prepare an entirely vegetarian dinner for my family because I feel like there is no way they would not love these.. And thanks for the tip on subbing the pumpkin. Sometimes it’s hard for me to find these pumpkins, and I know that everyone loves acorn squash, so that’s perfect.

    • Reply
      December 18, 2013 at 8:29 pm

      Yeah, any little (adorable!) squash will definitely work. 🙂

  • Reply
    Dixya @ Food, Pleasure, and Health
    December 16, 2013 at 10:31 am

    love stuffing winter squash like this. Spinach is my all time fav vegetables as well, its versatile, nutritious, very pretty isnt it?

  • Reply
    dishing up the dirt
    December 16, 2013 at 11:18 am

    I love how impressive this dish looks but how stinking easy it is to prepare. I love stuffing winter squash and your pumpkin version with spinach and mushrooms sounds fantastic!

    • Reply
      December 18, 2013 at 8:26 pm

      Impressive-but-easy is the best combination, right?!

  • Reply
    December 16, 2013 at 12:09 pm

    Shut up! Shut up! Shut up! You are a genius! This looks so fancy, yet quite easy to make. Perfect for the craziness that is Christmas!

    • Reply
      December 18, 2013 at 8:25 pm

      Ha! I am not a genius because stuffed pumpkins are definitely not my idea, but you are free to tell me that whenever you want. 🙂

  • Reply
    Shelley @ Two Healthy Kitchens
    December 16, 2013 at 12:10 pm

    These are just beautiful (*GASP*)! What a stunning presentation, and each guest would feel so special, having their own gorgeous, personal pumpkin to dig into! Great suggestion, too, for other squash subs like acorn (which would also be so very pretty)! 😀

    • Reply
      December 18, 2013 at 8:24 pm

      I know, right? Stuffed pumpkins for all! Sharing is for suckers!

  • Reply
    Marta @ What should I eat for breakfast today
    December 16, 2013 at 12:38 pm

    This is a perfect meal indeed. And I am sure that guests will be impressed with the way of serving it.

    • Reply
      December 18, 2013 at 8:19 pm

      Everything is better when served in a pumpkin, right?!

  • Reply
    Mallory @ Because I Like Chocolate
    December 16, 2013 at 12:43 pm

    You are totally right, this is the perfect vegetarian holiday entree. It would be so good with a variety of wild mushrooms (perhaps some chanterelles??) too!

    • Reply
      December 18, 2013 at 8:18 pm

      Yeah, Whole Foods had a big display of fancy mushrooms when I was there and I thought about buying an assortment, but my husband gave me the side-eye when he saw the price. 😉

  • Reply
    December 16, 2013 at 1:14 pm

    I was just looking at the pumpkins at my grocery store this morning…wondering what I could make with them. Now I know! Cannot wait to make this one tonight. Thanks for the inspiration!

    • Reply
      December 18, 2013 at 8:17 pm

      They are definitely made for stuffing! 😀

  • Reply
    Martina @ snapshotsandwhatnots
    December 16, 2013 at 1:28 pm

    Awh they look too cute to eat!

  • Reply
    Alexis @ Hummusapien
    December 16, 2013 at 2:44 pm

    These are just adorable! I’ve always wanted to stuff some yummy filling in one of those cute sugar pumpkins. I, too, always have that kind of spinach in the fridge. I love that it’s organic AND that it only costs $1.99 at Whole Foods!

    • Reply
      December 18, 2013 at 8:15 pm

      I totally throw it in everything–we go through insane amounts of spinach around here. 🙂

  • Reply
    December 16, 2013 at 3:05 pm

    Love this combination.. And eatable bowls are the bestest!

  • Reply
    December 16, 2013 at 4:05 pm

    These pumpkins are so adorable! I’m on a total spinach and mushroom kick lately so I bet I’d love these. Perfect for the fall 🙂

  • Reply
    Laura (Tutti Dolci)
    December 16, 2013 at 4:48 pm

    I love both the presentation and your choice of filling!

  • Reply
    December 16, 2013 at 6:18 pm

    This just seems all sorts of wonderful! I have a wee pumpkin too, just waiting to have all sorts of yummyness baked inside!

    • Reply
      December 18, 2013 at 8:13 pm

      They are perfect for stuffing and baking! 😀

  • Reply
    December 16, 2013 at 7:57 pm

    Can I substitute the bread for something else? Would rice work?

    • Reply
      December 18, 2013 at 8:12 pm

      Without trying it myself, it’s hard for me to say for sure, but I think rice would work.

  • Reply
    Julia |
    December 16, 2013 at 10:32 pm

    What a pretty dish! Bright colored pumpkins stuffed with mushrooms and spinach – 3 of my favorite veggies in one! I couldn’t ask for more!

  • Reply
    Natalie @ Once Upon a Cutting Board
    December 16, 2013 at 11:23 pm

    These are adorable and would be perfect for a holiday dinner, especially with different fillings for different people! I also had no idea pumpkin skin could be edible – I’m always learning new things from you!

    • Reply
      December 18, 2013 at 8:12 pm

      Yup, usually when I make pumpkin wedges, we just eat the skin. 🙂

  • Reply
    [email protected]'s Recipes
    December 16, 2013 at 11:25 pm

    I wish I could still get some quality pumpkins with reasonable price at this time of don’t see them after Halloween :-(( Your baked pumpkins look marvelous, Kiersten.

    • Reply
      December 18, 2013 at 7:51 pm

      Yeah, I was surprised to find them, actually–last year I wanted a pumpkin in November and I couldn’t find them anywhere!

  • Reply
    December 16, 2013 at 11:53 pm

    Oh what I wouldn’t give for a personal stuffed pumpkin on Christmas! Unfortunately, I dont’ think my future mother-in-law would have any idea what to do with a pumpkin, mini or otherwise. A girl can dream, though!

    • Reply
      December 18, 2013 at 7:50 pm

      I think we’re bringing our own food for Christmas dinner this year–which, actually, is kind of nice. I am not complaining! 🙂

  • Reply
    Daniela @ FoodrecipesHQ
    December 17, 2013 at 4:30 am

    What a beautiful recipe Kiersten! I think I’ve never baked the whole pumpkin. Actually I haven’t baked a piece of pumpkin in my whole life. I am lagging behind 🙂

    • Reply
      December 18, 2013 at 7:49 pm

      It’s really good! You can cut it into wedges, season them, and bake them up too. 🙂

  • Reply
    Grace @ FoodFitnessFreshAir
    December 17, 2013 at 8:46 am

    Yum! I’ve been stuffing a ton of squash lately. It’s a wonderful winter treat. Mushrooms is one of my favorite filling weapons of choice. Love how adorable these pumpkins are!

    • Reply
      December 18, 2013 at 7:48 pm

      Yeah, something about fall and winter makes me want to stuff veggies in other veggies too. 🙂

  • Reply
    December 21, 2013 at 10:43 am

    These are so adorable and perfectly stuffed! I’ve never made a stuffed squash before, but I like the idea of digging in and getting a bite of the filling with the pumpkin. I hate preparing squash, but once that part is done, these actually do sound pretty easy too!

    • Reply
      December 22, 2013 at 7:30 pm

      Yeah, scooping out the insides is definitely the most labor-intensive part! 🙂

  • Reply
    Nicole @ Foodie Loves Fitness
    November 10, 2014 at 10:37 pm

    What a cute and creative recipe!

  • Reply
    November 11, 2014 at 8:53 am

    I personally did not like the pumpkin taste because it was much too bland for me. I think I would of liked it better if I stuffed some sweet dumplins or cooked with chopped delicata squash in a casserole dish. The stuffing tasted really good though!

  • Reply
    Claudia Palomo
    October 17, 2016 at 9:29 am

    I love it and I will try it but I have a couple of questions.
    Are the pumpkins sweet and/or will they work well with these ingredients?
    Also, do you use the bread for added stuffing or to keep ingredients together? Would it be ok to leave it out? I would imagine it wouldn’t make much a difference. Thanks for this recipe and for your help!

    • Reply
      Oh My Veggies
      October 17, 2016 at 9:46 am

      Pumpkins aren’t all that sweet – I’d say they’re a little less sweet than butternut squash. You could leave the bread out, but the pumpkins would be pretty empty and the proportions for the rest of the filing would be off. White beans or chickpeas might be a good substitute.

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