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Stuffed Pumpkin

Stuffed Pumpkin

Talk about gourdgeous. This stuffed pumpkin looks like a centerpiece but tastes like a hearty autumn feast. Filling it becomes a ritual of abundance, each spoonful of quinoa and herbs layered in as a blessing for fullness and gratitude.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course, Side Dish
Calories: 310
Ingredients Instructions Notes

Ingredients
  

  • 1 small pumpkin
  • 1 cup quinoa cooked
  • 1 cup mushrooms chopped
  • 1 onion diced
  • 1 tsp thyme
  • ½ cup shredded cheese cheddar or gruyere
  • 2 tbsp olive oil

Instructions
 

  1. Preheat oven to 375°F (190°C). Cut the top off the pumpkin, scoop out seeds.
  2. Sauté onion and mushrooms in olive oil until soft. Add thyme.
  3. Mix cooked quinoa, mushroom mixture, and cheese.
  4. Stuff the pumpkin with mixture. Replace lid.
  5. Bake 45–60 minutes until pumpkin is tender.

Notes

This hearty dish is a total harvest hero—rich in plant-based protein, fiber, and cozy fall flavor. The quinoa and mushrooms make it satisfying and earthy, while the pumpkin brings that signature sweetness and glow-boosting vitamin A. It’s wholesome, comforting, and made for slow, magical evenings.

Nutrition Estimates *

  • Carbohydrates: ~28 g
  • Protein: ~10 g
  • Fat: ~17 g
  • Fiber: ~5 g
* These values assume 1 small pumpkin, 1 cup cooked quinoa, 1 cup mushrooms, 1 onion, ½ cup shredded cheese, 2 tbsp olive oil, and thyme.