Mediterranean Roasted Stuffed Pumpkin Rice

This Mediterranean Roasted Stuffed Pumpkin Rice is an elegant, fragrant dish that celebrates fall flavors with a Mediterranean twist. A golden roasted pumpkin is filled with spiced rice, nuts, herbs, and a touch of sweetness from dried cranberries. Whether you serve it as a centerpiece for a festive table or a cozy family meal, it’s a show-stopper that balances warmth, aroma, and texture beautifully.

Total Time: 1 hour 30 minutes
Servings: 4–6

Ingredients

Pumpkin:

1 medium to large edible pumpkin (about 2–3 kg), washed and tops cut off like a lid

1 tbsp olive oil (for brushing)

Rice Filling:

1 cup basmati or jasmine rice, rinsed and soaked for 20 minutes

2 tbsp olive oil

1 small white onion, finely diced

2 garlic cloves, minced

1 cinnamon stick

1 bay leaf

½ tsp Seven Spice Blend (or a mix of allspice, nutmeg, and cinnamon)

Salt and black pepper, to taste

2–3 cloves (optional)

A pinch of nutmeg

Protein (Optional):

200 g ground beef, lamb, or a vegetarian substitute (such as lentils or crumbled tofu)

Add-ins:

¼ cup dried cranberries

2 tbsp chopped pistachios

2 tbsp chopped pecans

2 cups vegetable or chicken stock (or water)

Herbs & Garnish:

2 tbsp chopped parsley

1 tbsp chopped dill

1 tbsp chopped mint

Pomegranate seeds, for garnish

Instructions

Prepare the Pumpkin:
Preheat oven to 375°F (190°C). Cut the top off the pumpkin and scoop out the seeds and fibrous strands. Brush the inside and outside lightly with olive oil and sprinkle a pinch of salt. Place it on a baking tray lined with parchment paper.

Par-Roast the Pumpkin:
Roast the pumpkin (with lid beside it) for about 25–30 minutes, until it starts to soften slightly but still holds its shape.

Prepare the Filling:
While the pumpkin roasts, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds.

Add Protein (if using):
Add ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.

Spice It Up:
Add cinnamon stick, bay leaf, Seven Spice Blend, cloves, nutmeg, salt, and pepper. Stir for 1 minute until fragrant.

Add Rice and Liquid:
Add rinsed rice, dried cranberries, pistachios, and pecans. Pour in stock or water, bring to a simmer, then cover and cook on low heat for 10–12 minutes until the rice is almost done (it will finish inside the pumpkin).

Stuff the Pumpkin:
Remove the pumpkin from the oven. Carefully spoon the rice mixture inside, filling it about ¾ full (the rice expands slightly). Cover with the pumpkin lid.

Final Bake:
Return the stuffed pumpkin to the oven and bake for 30–35 minutes, until the pumpkin is tender and the rice is fully cooked.

Serve:
Let cool slightly, then remove the lid and sprinkle with fresh herbs and pomegranate seeds before serving. Slice into wedges or scoop out the filling with the soft roasted pumpkin.

Tips

Choose the Right Pumpkin: Smaller, sweeter pumpkins (like sugar or kabocha varieties) work best; avoid decorative pumpkins.

Don’t Overcook Early: The pumpkin should soften but not collapse before stuffing—it continues cooking later.

Rice Texture: Slightly undercook the rice before stuffing; it absorbs flavor and finishes perfectly inside the pumpkin.

Sweet-Savory Balance: The dried cranberries and nuts provide contrast—adjust the quantity to suit your taste.

Seal the Flavor: Brush the inside of the pumpkin with a little olive oil and a sprinkle of spices before filling.

Herb Freshness: Add fresh herbs after baking for a bright, aromatic finish.

Rest Before Serving: Let the stuffed pumpkin rest 10–15 minutes before cutting to prevent the filling from spilling.

Presentation Tip: Serve directly from the roasted pumpkin—it makes a beautiful centerpiece.

Variations

Vegetarian Mediterranean: Replace meat with lentils or quinoa for a wholesome plant-based option.

Greek-Inspired: Add feta cheese and chopped spinach to the rice mixture.

Middle Eastern Flavor: Use saffron or turmeric for color and aroma, and add toasted almonds.

North African Touch: Mix in a teaspoon of harissa for mild heat.

Sweet Version: Add raisins, honey, and cinnamon, and skip the savory protein for a dessert-style stuffed pumpkin.

Stuffed Mini Pumpkins: Use smaller pumpkins or squash for individual servings.

Nut-Free: Replace nuts with sunflower seeds or omit them for allergies.

Creamy Version: Stir a spoonful of yogurt or labneh into the rice before stuffing for richness.

Q&A

Q: Can I make this ahead of time?
A: Yes. Prepare the rice filling in advance and store it in the fridge. Stuff and bake the pumpkin right before serving.

Q: Can I eat the pumpkin skin?
A: If you’re using a tender variety like kabocha, yes—it softens beautifully in the oven. For larger pumpkins, scoop the flesh instead.

Q: What can I serve it with?
A: Pair with a yogurt sauce, garlic labneh, or a fresh cucumber salad.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Q: Can I freeze it?
A: The filling freezes well, but the roasted pumpkin itself may lose texture when thawed.

Nutrition

(per serving, approx.)

Calories: 420

Protein: 12 g

Fat: 15 g

Carbohydrates: 62 g

Fiber: 6 g

Sodium: 520 mg

Conclusion

This Mediterranean Roasted Stuffed Pumpkin Rice brings color, aroma, and warmth to your table. The tender roasted pumpkin encases a fragrant rice mixture filled with spices, herbs, and crunchy nuts, balancing savory and sweet in every bite. It’s as impressive as it is nourishing—perfect for holidays, gatherings, or a special weekend meal that feels both rustic and refined.