Plant-based stuffed pumpkin
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Ingredients
- 2 medium pumpkin
- 3 tbsp Olive oil
- 1 large onion
- 2/3 cloves garlic
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 2 cups spinach fresh
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- 1/2 cup vegan cheese shredded or crumbled
- Baking sheet
- Aluminum foil or baking paper
Instructions
- Preheat your oven to 375°F (190°C).
Prepare the Pumpkin
- Using a sharp knife, cut off the top of the pumpkin to create a 'lid'.Scoop out the seeds and strings from inside the pumpkin. If you wish, you can reserve the seeds for roasting later.Brush the inside and outside of the pumpkin and its 'lid' with olive oil. Season the inside with a bit of salt and pepper.Place the pumpkin and its lid on a baking sheet lined with aluminum foil or baking paper.
- Bake the pumpkin in the preheated oven for about 20-25 minutes, until it is just tender but not too soft, as it will be baked again with the filling.
Prepare the Filling
- While the pumpkin is baking, heat a splash of olive oil in a large pan over medium heat.Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.Add the sliced mushrooms and cook until they start to release their moisture and brown slightly.Toss in the cherry tomatoes and parsley, stirring until the tomatoes soften.Add the fresh spinach and cook until it wilts.
- Stir in the tomato paste and dried herbs if using, and simmer the mixture for another 5 minutes. Add a little water if necessary to keep the mixture moist.Season the filling with salt and pepper to taste. Remove from heat once everything is well combined and the flavors have melded.
- Once the pumpkin is slightly cooled and tender, fill it with the vegetable mixture.Sprinkle the top with vegan cheese.
- Place the lid back on the pumpkin and return it to the oven.Bake for an additional 15-20 minutes or until the pumpkin is soft and the cheese has melted.
- Carefully remove the pumpkin from the oven and let it cool for a few minutes.To serve, you can either place the whole pumpkin on a serving dish and allow guests to scoop out the filling along with some of the pumpkin flesh, or you can cut it into wedges.
Video
@inspirationhunters 🍂🎃This plant-based stuffed pumpkin recipe is a true harvest delight, showcasing the warmth and bounty of autumn flavors. It’s a wonderful centerpiece dish that offers not only visual appeal but also a symphony of flavors and textures.🎃 INGREDIENTS 🍃2 medium pumpkin 🍃3 tbsp Olive oil 🍃1 large onion 🍃2/3 cloves garlic 🍃1 cup mushrooms sliced 🍃1 cup cherry tomatoes halved 🍃1/4 cup fresh parsley chopped 🍃2 cups spinach fresh 🍃2 tbsp tomato paste 🍃1 tbsp dried thyme 🍃1/2 cup vegan cheese shredded or crumbled 🍃Baking sheet Aluminum foil or baking paper INSTRUCTIONS Preheat your oven to 375°F (190°C). Prepare the Pumpkin Using a sharp knife, cut off the top of the pumpkin to create a 'lid'.Scoop out the seeds and strings from inside the pumpkin. If you wish, you can reserve the seeds for roasting later.Brush the inside and outside of the pumpkin and its 'lid' with olive oil. Season the inside with a bit of salt and pepper.Place the pumpkin and its lid on a baking sheet lined with aluminum foil or baking paper. Bake the pumpkin in the preheated oven for about 20-25 minutes, until it is just tender but not too soft, as it will be baked again with the filling. Prepare the Filling While the pumpkin is baking, heat a splash of olive oil in a large pan over medium heat.Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.Add the sliced mushrooms and cook until they start to release their moisture and brown slightly.Toss in the cherry tomatoes and parsley, stirring until the tomatoes soften.Add the fresh spinach and cook until it wilts. Stir in the tomato paste and dried herbs if using, and simmer the mixture for another 5 minutes. Add a little water if necessary to keep the mixture moist.Season the filling with salt and pepper to taste. Remove from heat once everything is well combined and the flavors have melded. Once the pumpkin is slightly cooled and tender, fill it with the vegetable mixture.Sprinkle the top with vegan cheese. Place the lid back on the pumpkin and return it to the oven.Bake for an additional 15-20 minutes or until the pumpkin is soft and the cheese has melted. Enjoy #pumpkin #stuffedpumpkin
♬ Relaxing Japanese-style piano song inviting nostalgia - Akiko Akiyama
Notes
- You can enhance the filling by adding grains like quinoa or rice, or legumes like chickpeas or lentils for added protein.
- For a nutty flavor, sprinkle some nutritional yeast or vegan parmesan on top before baking.
- Serve with a side salad or crusty bread to complete the meal.
Nutrition
