Description
Mushroom and Spinach Stuffed Pumpkin is a delightful and nutritious autumn dish that combines the best of the season’s produce. From the savory filling to the natural sweetness of the pumpkin, this recipe is sure to impress your guests and satisfy your cravings.
Ingredients
- 1 medium pumpkin (about 3–4 pound)
- 2 cup mushrooms, chopped
- 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. Carefully cut the top off the pumpkin and scoop out the seeds and fibrous 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 mushrooms to the pan and cook until tender and moisture is released, about 7-10 minutes.
5. Toss in the fresh spinach and sauté until wilted, about 1-2 minutes. Season with salt and pepper to taste.
6. Spoon the mushroom and spinach mixture into the hollowed-out pumpkin. Sprinkle with grated cheese if desired.
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 served as a main dish, side, or appetizer. Pair with a salad or crusty bread. For a heartier meal, serve alongside roasted potatoes or grains like quinoa.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pumpkin
- Calories: 170
- Sugar: 3 grams
- Sodium: 200 milligrams
- Fat: 8 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 milligrams