Description
Embrace the cozy flavors of fall with this delectable Mushroom and Spinach Stuffed Pumpkin recipe. This dish is a true delight, combining the earthy, savory goodness of mushrooms and spinach with the natural sweetness of a baked pumpkin.
Ingredients
- 1 medium pumpkin (about 3–4 pound)
- 2 cup chopped mushrooms
- 2 cup fresh spinach
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated cheese (optional)
Instructions
1. Preheat your oven to 375°F.
2. Cut the top off the pumpkin and scoop out the seeds and stringy bits from the inside.
3. In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-5 minutes.
4. Add the chopped mushrooms to the skillet and cook until tender, about 5-7 minutes.
5. Fold in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
6. Spoon the mushroom and spinach mixture into the hollowed-out pumpkin, packing it in evenly. If using, sprinkle grated cheese over the top.
7. Place the stuffed pumpkin on a baking sheet and bake for 45-60 minutes, or until tender and filling is bubbling.
8. Let it rest for about 5 minutes before slicing and serving.
Notes
This dish can be customized with additional ingredients like bell peppers or zucchini. For a vegan option, omit the cheese or use a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg