Description
These Stuffed Mini Pumpkins are the ultimate fall-inspired comfort food—adorable, flavorful, and nourishing. Each mini pumpkin is roasted to perfection and filled with a cozy mix of quinoa, sautéed vegetables, herbs, and warm spices. Perfect as a vegetarian main or festive side dish, this recipe is ideal for holiday dinners or a seasonal weeknight treat.
Ingredients
6 mini sugar pumpkins
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage or thyme, chopped
1⁄4 teaspoon cinnamon or nutmeg (optional)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F (190°C). Wash and slice off the tops of the pumpkins, keeping the stems intact. Scoop out seeds and strings.
2. Lightly drizzle the inside of each pumpkin with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 20 minutes.
3. Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes until fluffy. Set aside.
4. In a skillet over medium heat, heat olive oil and sauté onion, garlic, carrot, and celery for 6–8 minutes until soft and fragrant.
5. Stir in cooked quinoa, cinnamon or nutmeg (if using), herbs, salt, and pepper. Combine thoroughly and adjust seasoning to taste.
6. Flip roasted pumpkins right-side up and stuff generously with quinoa mixture. Replace tops and return to oven for 10–15 more minutes.
7. Remove from oven once pumpkins are fork-tender and lightly golden. Cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
Make sure to choose edible sugar pumpkins, not decorative ones, for best flavor and texture.
To save time, cook the quinoa and chop veggies while pumpkins roast.
You can prepare the entire dish a day ahead and simply reheat before serving.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 225
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegetarian, fall recipe, holiday side dish