Stuffed Mini Pumpkins
Adorable mini pumpkins roasted until tender, then filled with a savory Mediterranean-style stuffing of grains, vegetables, herbs, and cheese. They look stunning and taste comforting — perfect as a main or special side dish.
Prep time: 20 minutes
Bake time: 40–45 minutes
Total time: ~1 hour
Serves: 4
Ingredients
Pumpkins
4 mini pumpkins
2 tbsp olive oil
Salt & black pepper
Filling
1 cup cooked couscous or rice (or quinoa)
½ cup chickpeas, cooked
½ cup spinach, chopped
¼ cup dried cranberries
¼ cup chopped walnuts or pecans
½ cup feta cheese, crumbled
1 small onion, finely chopped
1 clove garlic, minced
1 tsp dried thyme or oregano
Instructions
Step 1: Prepare the Pumpkins
Preheat oven to 180°C (350°F).
Cut the tops off pumpkins and scoop out seeds.
Brush inside and outside with olive oil.
Season with salt and pepper.
Place pumpkins and lids on a baking tray.
Bake 25–30 minutes until slightly tender.
Step 2: Prepare the Filling
Heat 1 tbsp olive oil in a pan.
Saute onion until soft, add garlic and thyme.
Stir in:
Cooked grain
Chickpeas
Spinach (until wilted)
Cranberries
Nuts
Turn off heat and fold in feta.
Step 3: Stuff & Bake
Fill pumpkins generously with the mixture.
Place lids back on top.
Bake 10–15 minutes more until pumpkins are fully tender.
Tips
Replace feta with goat cheese or mozzarella.
Add mushrooms for extra richness.
For vegan: skip cheese or use plant-based feta.
Brush pumpkins with honey or maple syrup for a glossy finish.
Frequently Asked Questions
Q: Can I prepare this ahead of time?
Yes — roast pumpkins and prepare filling separately, assemble and bake before serving.
Q: What can I serve with these?
Green salad, roasted vegetables, or garlic yogurt sauce.
Q: Can I use butternut squash?
Yes — cut into halves and stuff the same way.
Nutritional Information
Calories: 320
Carbs: 38g
Protein: 10g
Fat: 14g