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!
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.
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.
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!
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!
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
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.
marquis @realrawkitchen says
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.
Kiersten says
Yeah, any little (adorable!) squash will definitely work. 🙂
Dixya @ Food, Pleasure, and Health says
love stuffing winter squash like this. Spinach is my all time fav vegetables as well, its versatile, nutritious, very pretty isnt it?
dishing up the dirt says
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!
Kiersten says
Impressive-but-easy is the best combination, right?!
Emily says
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!
Kiersten says
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. 🙂
Shelley @ Two Healthy Kitchens says
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)! 😀
Kiersten says
I know, right? Stuffed pumpkins for all! Sharing is for suckers!
Marta @ What should I eat for breakfast today says
This is a perfect meal indeed. And I am sure that guests will be impressed with the way of serving it.
Kiersten says
Everything is better when served in a pumpkin, right?!
Mallory @ Because I Like Chocolate says
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!
Kiersten says
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. 😉
Corinna says
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!
Kiersten says
They are definitely made for stuffing! 😀
Martina @ snapshotsandwhatnots says
Awh they look too cute to eat!
Alexis @ Hummusapien says
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!
Kiersten says
I totally throw it in everything--we go through insane amounts of spinach around here. 🙂
Francesca says
Love this combination.. And eatable bowls are the bestest!
Katy says
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 🙂
Laura (Tutti Dolci) says
I love both the presentation and your choice of filling!
Connie says
This just seems all sorts of wonderful! I have a wee pumpkin too, just waiting to have all sorts of yummyness baked inside!
Kiersten says
They are perfect for stuffing and baking! 😀
Katie says
Can I substitute the bread for something else? Would rice work?
Kiersten says
Without trying it myself, it's hard for me to say for sure, but I think rice would work.
Julia | JuliasAlbum.com says
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!
Natalie @ Once Upon a Cutting Board says
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!
Kiersten says
Yup, usually when I make pumpkin wedges, we just eat the skin. 🙂
[email protected]'s Recipes says
I wish I could still get some quality pumpkins with reasonable price at this time of year..you don't see them after Halloween :-(( Your baked pumpkins look marvelous, Kiersten.
Kiersten says
Yeah, I was surprised to find them, actually--last year I wanted a pumpkin in November and I couldn't find them anywhere!
Joanne says
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!
Kiersten says
I think we're bringing our own food for Christmas dinner this year--which, actually, is kind of nice. I am not complaining! 🙂
Daniela @ FoodrecipesHQ says
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 🙂
Kiersten says
It's really good! You can cut it into wedges, season them, and bake them up too. 🙂
Grace @ FoodFitnessFreshAir says
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!
Kiersten says
Yeah, something about fall and winter makes me want to stuff veggies in other veggies too. 🙂
Genevieve says
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!
Kiersten says
Yeah, scooping out the insides is definitely the most labor-intensive part! 🙂
Nicole @ Foodie Loves Fitness says
What a cute and creative recipe!
Kristin says
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!
Claudia Palomo says
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!
Oh My Veggies says
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.