Description
Stuffed Mini Pumpkins are cozy, savory, fall-flavored bites—perfect as a stunning side dish or a show-stopping vegetarian main.
Ingredients
Scale
- 4 mini pumpkins (about 1 lb each)
- 1 tbsp olive oil
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 cup cooked quinoa or rice
- ½ cup canned chickpeas, rinsed and drained
- ⅓ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- Salt and pepper to taste
- 2 tbsp chopped parsley (plus more for garnish)
- ¼ cup shredded mozzarella or crumbled feta (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out seeds and strings.
- Brush inside of each pumpkin with olive oil and lightly season with salt.
- Place pumpkins (and tops) on a baking sheet and roast for 20–25 minutes until just tender.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
- Stir in cooked quinoa or rice, chickpeas, cranberries, nuts, cinnamon, cumin, salt, and pepper. Cook for 3–4 minutes, then mix in parsley.
- Spoon filling into the roasted pumpkins and top with cheese if using.
- Return to oven and bake for another 10–15 minutes, until cheese melts and pumpkins are fully tender.
- Garnish with extra parsley before serving.
Notes
- Leftover filling can be stored separately and reheated.
- To keep this vegan, omit the cheese or use a dairy-free cheese alternative.
- Substitute cooked rice for quinoa if desired.
- Store leftovers in the refrigerator for 3–4 days and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Vegetarian, Side Dish, Main Course
- Method: Roasting, Sautéing, Stuffing and Baking
- Cuisine: American (Fall-inspired)
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: ~380
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Stuffed Mini Pumpkins, stuffed pumpkin, quinoa stuffed pumpkin, fall vegetarian side dish, fall recipe, pumpkin appetizer, vegetarian main dish, autumn dinner