Vegetarian Stuffed Pumpkin
Nothing says Autumn quite like a Vegetarian Stuffed Pumpkin [or squash] for dinner. Filled with the goodness of quinoa, cranberries, chickpeas [garbanzos] and other goodies, this is an amazing meal, even if I say so myself. And, even better, replace the feta cheese with a vegan cheese and the dish is vegan! Excellent news.
When the weather turns crisp and autumn flavours fill the air, there’s nothing more comforting than a beautifully roasted stuffed pumpkin. This Vegetarian Stuffed Pumpkin is a stunning centerpiece for any gathering, packed with Superfoods ingredients like quinoa, dried cranberries, chickpeas, and pumpkin seeds. Whether you’re preparing a festive dish or simply looking for a cozy, nutritious meal, this recipe is both satisfying and visually impressive.
Stuffed pumpkins have a long history in seasonal cooking, often symbolising harvest abundance and warmth. One of the most notable modern adaptations of pumpkin in contemporary cuisine is its incorporation into savory dishes. This recipe is completely meat-free, yet rich in texture and flavor. Quinoa, a protein-packed grain, provides a hearty base, while chickpeas add a delicious, nutty bite. The dried cranberries bring a hint of natural sweetness, complementing the roasted pumpkin’s earthy flavor. Pumpkin seeds not only enhance the crunch but also provide a boost of healthy fats and nutrients- they are, in fact, the SuperStars of Superfoods !
One of the best things about this Vegetarian Stuffed Pumpkin is its versatility. You can serve it as a main course for a Thanksgiving or Christmas feast, or as an elegant side dish to complement other autumn-inspired recipes. The combination of sweet, savory, and nutty flavors makes it a crowd-pleaser, even for those who typically prefer meat-based dishes. Plus, it’s naturally gluten-free and packed with fiber and plant-based protein, making it a nutritious choice for a balanced diet.
Preparing this stuffed pumpkin is easier than it looks – I used a Red Kuri Squash aka Hokkaido Pumpkin. Simply roast the pumpkin until tender, cook the quinoa filling with chickpeas, cranberries, and spices, then stuff it all together for a showstopping dish that’s bursting with flavor. The result? A beautifully golden pumpkin with a flavorful, wholesome filling that will impress family and guests alike.
Whether you’re celebrating Thankgiving or Christmas, or just embracing cozy autumn flavors, this Vegetarian Stuffed Pumpkin is a must-try. For this recipe, every ingredient falls into a superfood category, plus it’s dead easy to make. You can also make the filling a few days in advance of serving, OR freeze the filling one month in advance [make the filling without the pumpkin seeds and the cheeses, and add them fresh] giving you plenty of time to spend on all the other details of your dinner party- because this dish is so fantastic and so gorgeous, you will be wanting to serve this at your next dinner party.. For a festive treat, serve this Vegetarian Stuffed Pumpkin with Bulle de Blanquette, Mushroom and Thyme Parcels, and finish with Tarte au Citron or Decadent Brownies with a scoop of ice cream. Ooh la la!
Bon appetit.
Vegetarian Stuffed Pumpkin
This fabulously filling vegetarian stuffed squash or pumpkin is not only gorgeous but it tastes as good as it looks. Replace with vegan cheese and it's a vegan winner!
Equipment
- Electronic digital scales
- Chef Knife large, sharp knife for cutting the pumpkin
- Baking Tray
- Baking Parchment optional
Ingredients
- 2 Red Kuri Squash [Note 1] approximately 10 - 13 cm diameter [4-5 inches] or other small, firm flesh pumpkin
- 2 Tablespoons Extra Virgin Olive Oil, divided
- ¾ teaspoon Salt or to taste
- 150 grams [5 ⅓ ounces] Quinoa, rinsed I like to use a mixture of white and red
- 300 ml [10 ½ ounces] Water
- 75 grams [2 ½ ounces] Dried Cranberries
- 150 grams [5 ⅓ ounces] Chick peas, cooked 75 grams [2 ½ ounces] raw [Garbanzo in America]
- 60 grams [4 Tablespoons] Raw Pepitas + extra for garnish hulled pumpkin seeds
- 75 grams [2 ½ ounce] Spring Onion, minced
- 10 grams [⅓ cup] Fresh Parsley, minced
- 20 grams [¾ cup] Fresh coriander minced, + extra for garnish Cilantro in America
- 2 medium Cloves of Garlic, minced 11 grams approximately
- Knob ginger, smallish, peeled and grated - to taste 3-5 grams [1½ - 2 teaspoons]
- 23 ml [4 teaspoon] Lemon Juice
- 25 grams Grated parmesan, extra for garnish approximately 4 teaspoons [more or less to suit your taste]
- 100 grams [3 ½ ounces] Crumbled Feta Cheese
- Cracked black pepper to taste
Instructions
- Preheat the oven to 205C [400F] and line a large rimmed baking sheet with parchment
- Using a very sharp Chef's knife, cut a "lid" off the top of the squash or pumpkin- 3-4cm [1- 1¼ inch] deep
- Set the lid aside and using a large spoon, scoop out the seeds and the stringy bits [discard]- clean the opening.
- Drizzle one tablespoon of the olive oil over the inside of the pumpkins and sprinkle with about ⅛ teaspoon of salt- using a brush or your fingers, rub the oil/salt inside and especially along the cut rim. Turn the pumpkins over so the cut sides are against the parchment.
- Bake until the squash flesh is easily pierced, about 15 - 18 minutes
- Meanwhile, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and the water. Bring to the boil over medium/medium high heat, then reduce to a gentle simmer and cook, uncovered until the water is absorbed- about 10 + minutes. Remove from the heat and stir in the cranberries. Cover for 5 minutes then remove the lid and fluff the quinoa mixture with a fork. Set aside to cool a bit.
- Meanwhile, toast the pepitas [pumpkin seeds] in a dry, medium heavy bottom frying pan over medium high heat, shaking the pan frequently until they are going golden brown and starting to make popping sounds- about 4-5 minutes. Set aside to cool.
- Tip the quinoa mixture into a large mixing bowl, and add the spring onion, chick peas [garbanzo] , garlic, ginger, parsley, coriander, remaining 1 tablespoon olive oil and lemon juice. Combine and add the pepitas, the parmesan and the feta and combine thoroughly. Add the remaining salt and cracked pepper to taste
- Pop the squash halves over so the cut sides are facing up and divide the stuffing mixture into cavity and filling to the top [Note 2]. Garnish with pepita and minced coriander on top and return to the oven and bake for a further 15 + minutes
- Remove from the oven and sprinkle with the reserved minced coriander. Place the baked stuffed pumpkin on a plate and serve with it's "lid" either on top or perched on the side.
Notes
Note 1. There are loads of different pumpkins and squash- select one with a firm flesh; I have used Red Kuri Squash on this occasion, but have used Carnival Squash and Acorn Squash in the past- if you are using Acorn Squash, it is larger and you will cut down the length of the squash, from stem to bottom and you will have 2 halves and no "lid"- so one squash will equal 2 portions and you may have to increase the cooking time- just keep an eye on it and adjust if required.
Note 2. This stuffing mix should stuff 2-3 pumpkins/squash, depending on the size of the pumpkins or squash you are using, you may get a third portion out of the stuffing mix. If you do have leftover, its great tossed with leaves for a salad, or I like to use it in a soup with some Barlotti or Pinto beans and diced pumpkin-
