Description
A comforting and flavorful roasted stuffed pumpkin recipe filled with a hearty quinoa and black bean mixture, seasoned with smoky spices and topped with melted cheese. Perfect as a satisfying vegetarian main dish that beautifully combines tender roasted pumpkin with a savory, protein-packed filling.
Ingredients
Scale
For the Stuffed Pumpkin
- 1 small to medium sugar pumpkin (about 3-4 pounds)
- 1 cup cooked quinoa (or rice)
- 1 cup cooked black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
For Garnish
- Fresh cilantro or parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pumpkin.
- Prepare the Pumpkin: Cut the top off the pumpkin and scoop out the seeds and stringy insides with a spoon, leaving about 1/2 inch of pumpkin flesh intact to maintain the structure. Set the seeds aside if you wish to roast them later.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing for about 5 minutes until they begin to soften.
- Add Garlic: Stir in minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.
- Combine Filling Ingredients: Add cooked quinoa or rice, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Mix well and cook for another 3-4 minutes to meld all flavors, then remove from heat.
- Stuff the Pumpkin: Fill the hollowed-out pumpkin carefully with the quinoa mixture, pressing gently to pack it in. Leave a small gap at the top for the cheese and expansion during cooking.
- Add Cheese Topping: Sprinkle shredded cheese over the stuffed pumpkin if desired.
- Prepare for Roasting: Place the stuffed pumpkin on a baking sheet and add about 1/2 inch of water to the sheet. This will generate steam during roasting to keep the pumpkin moist and cook evenly.
- Roast: Cover the pumpkin with its lid and roast in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender when pierced with a fork.
- Cool and Serve: Remove the pumpkin from the oven and allow it to cool for a few minutes before slicing.
- Garnish and Enjoy: Garnish with fresh cilantro or parsley, slice into wedges, and serve warm for a delicious and nutritious meal.
Notes
- You can substitute quinoa with rice or any grain of your choice.
- To make the recipe vegan, omit the cheese or use a plant-based cheese alternative.
- Roasted pumpkin seeds can be seasoned and roasted separately for a crunchy snack or garnish.
- Adjust spices to your preference for heat and smokiness.
- Ensure to leave enough pumpkin flesh to keep the structure intact during roasting.
