Stuffed Pumpkin (Vegetarian)

This vegetarian Stuffed Pumpkin contains rice, a handful of simple vegetables, warming spices, sweet and tangy cranberries, and crunchy pumpkin seeds. It’s a delicious autumnal centrepiece perfect for Thanksgiving and throughout the pumpkin season. Quick and easy to assemble, ready in under 1.5 hours.

See also stuffed butternut squash!

Making this Stuffed Pumpkin involves pre-roasting the pumpkin until soft, filling it with a spiced rice-based stuffing mixture and then roasting the whole thing briefly again. This method allows to cook the pumpkin while preventing the filling ingredients from becoming overcooked, especially the rice (see also stuffed peppers which I prepared in a similar way).

Stuffed pumpkin ingredients and substitutions

• Pumpkin: use a culinary/cooking pumpkin, which is smaller, has more flavour, denser flesh and more intense colour than a carving pumpkin.
• Rice: I used white rice, but any type of rice will work (If using wild or red rice adjust cooking times according to packet instructions).
• Stock: I recommend cooking the rice in vegetable stock rather than water as this will infuse the rice with flavour even before adding the other filling ingredients.
• Vegetables: I used onion, garlic and spinach for added flavour, texture and colour.
• Cranberries: add sweetness.
• Pumpkin seeds: you can use chopped pecans instead.
• Spices: I used a combination of sweet and hot paprikas, but you can just use one type.
• Feta: creates a delicious contrast with the sweet ingredients (see also spinach and feta stuffed sweet potatoes).
• Apricot jam: a little unusual in a savoury dish, it adds a delicious fruity sweetness (only a hint), which works well with the spices. Alternative ingredients you can use are mango or apple chutneys.
• Olive oil: for coating the pumpkin and frying the onion mixture.
• Seasoning: use generously.

How to prepare the pumpkin for stuffing

Start by washing the pumpkin thoroughly and then drying it with a cloth.

Place on its side on top of a cutting board and cut off the top. You will use this as a ‘lid’ for your stuffed pumpkin.

Using a large spoon or melon baller remove the innards of the pumpkin (seeds as well as fibrous strands).

Using your hands rub the pumpkin (skin, cavity, plus the ‘lid’) with 2 teaspoons of oil. Season the inside with fine sea salt and pepper and place on top of a baking sheet lined with parchment paper (with the ‘lid’ next to it. The pumpkin is now ready for roasting.

Top tip

You can spread the pumpkin seeds on top of a large baking sheet and set aside for 1-2 days to dry. Alternatively toast them in a moderately hot oven for 10-15 minutes. They make a delicious, healthy snack!

Step-by-step recipe instructions

1.Roast pumpkin: Preheat the oven to 375 F/ 190 C/ 170 fan/ gas mark 5. Roast the pumpkin in the centre for 45 minutes. Remove from the oven (but do NOT switch it off) and set aside. Reserve the juices which will have collected inside the pumpkin.

While the pumpkin is roasting prepare the filling mixture.

2. Cook rice: Place the rice in a medium-sized pot, add the stock, cover and bring to the boil. Lower the heat and simmer for about 10-12 minutes or until all the stock has been absorbed. Remove from the heat and stir in the apricot jam.

3. Cook onion: In a large non-stick pan heat 1 tablespoon of oil, add the onion and garlic and cook gently for 6-7 minutes until softened stirring often. Add the spinach and cook for a minute or so until wilted. Remove from the heat.

4. Combine filling ingredients: In a large bowl combine the cooked rice, spinach mixture, cranberries, pumpkin seeds, feta and spices (plus the pumpkin juice you've collected). Stir thoroughly and adjust the seasoning as needed.

5. Stuff pumpkin: Stuff the pumpkin with the filling mixture and cover with the ‘lid’.

6. Bake stuffed pumpkin: Return the pumpkin to the oven and bake for 30 minutes or until tender (check with a fork). Remove from the oven, set aside for 5 minutes then serve.

Serving suggestions

This rice stuffed pumpkin is delicious as it is, but can also be served with a fruity gravy (or redcurrant sauce), creamy dill sauce or chutneys (try cranberry or beet).

Can you eat the pumpkin skin

Yes, you can though this is a matter of personal preference. For me the skin is useful for holding everything together but it’s what’s inside the pumpkin I look forward to eating. The skin can also be tough and is quite flavourless.

Variations

Use 2-3 smaller winter squashes instead of the sugar pumpkin making sure their cumulative weight is close to the recommended amount.

Use bulgur wheat or pearl barley instead of the rice.

You can use grated cheese (cheddar, mozzarella or a hard cheese, such as parmesan, all work well) instead of the pumpkin ‘lid’. You could also add cheese into the filling mixture, if desired (in addition to the feta).

For a non-vegetarian option, add finely chopped fried bacon into the filling.

Can I make stuffed pumpkin ahead

You can prepare the stuffing mixture and roast the hollowed-out pumpkin ahead, but I recommend stuffing the pumpkin when you are ready to bake it. If you assemble the entire recipe ahead and bake it straight from the fridge your pumpkin filling will take longer to heat through, so you’ll have to increase baking time. This may, on the other hand, result in the pumpkin becoming too soft.

For best results reheat the filling mixture in the microwave, until quite warm, first (add a splash of water/stock to loosen the mixture if needed). Next stuff the pumpkin and bake for 30 minutes, until fork-tender, as per Instructions (in a preheated oven).

What else to make with fresh pumpkin

1. Roasted pumpkin pasta
2. Pumpkin carrot soup
3. Fresh pumpkin cake
4. Pumpkin chocolate muffins

Top tips

• Use a culinary/cooking pumpkin (also called sugar or pie pumpkin), NOT carving pumpkin. Make sure the skin of your pumpkin looks healthy (without soft spots or blemishes).
• Prepare the stuffing mixture while the pumpkin is roasting. Stuff as soon as you’ve removed it from the oven then return to the oven to finish baking (leave the oven on after you’ve pre-roasted the pumpkin).
• You can combine the filling ingredients while still hot.
• It is important to season the filling mixture generously. Don’t forget to also season the inside of the pumpkin before roasting.
• Best served hot. Refrigerate leftover stuffed pumpkin, covered, for up to 2 days. Reheat individual portions in the microwave.
• Freeze for up to 3 months.

More stuffed vegetable recipes to try next

• Vegetarian Stuffed Peppers with Rice & Mushrooms
• Cauliflower Rice Stuffed Peppers
• Vegan Cabbage Rolls (Mushrooms, Lentils)

See also these other delicious vegetarian meal ideas!

Keep in touch!

If you make this easy stuffed pumpkin with rice I'd love to know what you thought. Did you add your own twist to this recipe? Let me know in the comments below, thanks:)

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