Roast Stuffed Pumpkin


  • 1 medium pumpkin, or round squash, (approximately 8 inch diameter)
  • 1 cup cooked & cooled rice, any kind of rice is fine although there will be more flavor/texture if you use wild rice
  • 2 teaspoon olive oil, optional
  • 1 medium onion, chopped finely
  • 3 large cloves garlic, chopped finely
  • 10 mushrooms, chopped into small pieces
  • 1/2 cup walnut pieces
  • 1/2 cup dried cranberries
  • 1 large handful spinach, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • salt & pepper 


  1. Preheat your oven to 400˚F

  2. Toast the walnuts in a frying pan over a medium heat for a minute or two moving constantly.
  3. Remove from heat, pour into a small bowl and set aside.
  4. Sauté the onions and garlic in one teaspoon of the oil (in the same pan) until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water to sauce instead. 
  5. Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.
  6. Carefully cut the top off the pumpkin (about the top third). Set the top aside.
  7. If you can't see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug.
  8. Remove the stringy innards and discard. Save the seeds to roast - see below. 
  9. Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil. Omit if you want the recipe to be oil-free. 
  10. Season the inside generously with salt and pepper.
  11. Place all the filling ingredients into a bowl and mix well.
  12. Spoon into the pumpkin cavity, pressing down well as you go. You want it packed in very tightly. Keep going until full.
  13. Place the pumpkin top back on.
  14. Wrap completely and tightly in tin foil. At this stage, the pumpkin can be stored in the fridge for a day or two before baking if you want to get it ready ahead of time. 
  15. Place on a tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft then it is ready.
  16. Remove from the oven and leave for at least 15 - 30 minutes before slicing.

Recipe Notes

If your pumpkin is significantly different in size then there is a trick for you to work out how much rice you need to fill it. Just cut the top off and remove the stringy innards and seeds. Place a plastic bag inside the cavity and put enough rice in the bag to fill a little under half of the pumpkin. remove the bag, add the rice to a pan and cook as per directions on packet. You may also need to adjust the other ingredients slightly to suit your either smaller or larger pumpkin.

This pumpkin reheats very well. Just wrap your leftovers in tin foil and bake for 20-30 minute at 400.

Roasted pumpkin seeds are delicious. You can save the seeds from your pumpkin and roast them quickly and easily. Rinse them with water until they look pretty clean. Don't worry about a few stringy bits. Let them dry completely. Toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. Roast in the oven on 400 for about 15 - 20 minutes or until crispy. Delicious!

Roasted Stuffed Winter Squash

Serves 4
 Ready In: 1 hour, 25 minutes
Winter squashes have a tough skin that can be hard to peel making
them tricky to work with. Preparing squash this way—stuffed with
a savory filling and roasted—puts that sturdy shell to good use. The
rice is quite moist and it provides good contrast to the squash and
helps the stuffing mixture stay together without becoming chewy
or dry during baking.

 2 medium acorn squash
 ½ cup wild rice medley
 1 cup low-sodium vegetable broth
 ½ medium red onion, finely chopped
 1 teaspoon garlic powder
 1 teaspoon ground ginger
 1½ teaspoons dried rosemary
 ½ cup finely chopped carrot
 ½ cup finely chopped red bell pepper
 ½ cup small broccoli florets
 ½ cup small cauliflower florets
 ¼ teaspoon freshly ground black
 Sea salt
 3 tablespoons pine nuts


  1. Cut each acorn squash in half through the stem. Trim the stem and remove and discard the seeds (keep the skin on).Bring a large pot of water to a boil. Add the squash halves and cook until the squash is slightly soft when pierced with a fork, 15 to 20 minutes. Remove from the water and drain well. Set aside to cool.
  2. Meanwhile, bring 1½ cups water to a boil in a small saucepan. Add the wild rice medley and cook, covered, over medium heat for 25 minutes. (Follow the cooking instructions on the rice package, using a bit more water than called for so that the rice is moist after steaming.) Remove from the heat and set aside.
  3. Use a spoon to scoop out the inner edges of each cooled squash half to create a wider and deeper hollow for the stuffing; leave about half of the squash flesh attached to the peel. 
  4. Reserve the scooped-out squash flesh for the stuffing. Set the squash shells aside. Preheat the oven to 350°F. In a skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger, and rosemary. Cover and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the onion is translucent, about 10 minutes, stirring occasionally.
  5. Add the carrot, cover, and cook for about 10 minutes. Add the bell pepper, broccoli, cauliflower, black pepper, and salt to taste, cover, and cook until the vegetables are tender, about 10 minutes more.
  6. Add the reserved squash flesh and wild rice. Use a wooden spoon to mix the stuffing together; it should be a bit creamy. If needed, add about ¼ cup broth or as much as is needed to make it slightly creamy. Taste and adjust the seasoning. Remove from the heat. Arrange the acorn squash shells on a baking sheet and divide the stuffing evenly among them. Sprinkle the pine nuts on top. Bake until the pine nuts are browned and the stuffing is heated through, about 20 minutes.
  7. Remove from the oven and let stand for a few minutes before serving. Serve hot.