Updated on August 8, 2022
Stuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner!
What’s great, you will not need to clean the baking dish, as the pumpkin is edible too! Stuffed pumpkin is colorful dish that will not only decorate your table. Oven baked vegetables also will be easy healthy meal for your family.
By the way, don’t through out pumpkin seeds, you can roast them and serve with these baked vegetables too!
How to bake vegetables in pumpkin
I baked pumpkin with vegetables for about less then hour, but you should adjust the time according to the size of your pumpkin. Just check the vegetables after 30-40 minutes. You need them to cook through, but not mushy! Be sure not to cut the vegetables too small, or they will cook faster than the pumpkin. I used mushrooms, zucchini, eggplant and red bell pepper for stuffing pumpkin. Moreover, you can add basmati rice that was cooked al dente, or other veggies that you have in pantry.
Serving stuffed pumpkin
I loved this idea of serving vegetables in whole pumpkin. Your baked vegetables in pumpkin are centerpiece of the table! If you have small pumpkins, you can serve one per person to eat right from this dish. Or it is possible to scoop the vegetables (including pumpkin sides!) and serve them as a side dish on the plate.
I recommend serving vegetables right from the oven. However you can serve stuffed pumpkin like warm salad. Moreover, you can reheat vegetables in the oven in the same pumpkin! Or you can store it in the fridge for couple days, using the pumpkin as an edible container.
Though as we made baked vegetables in a small pumpkin, it is great healthy dish for two!
Stuffed pumpkin – Baked vegetables
- A pan
- scoop or tablespoon
- wooden spatula
- 1 small pumpkin
- 1 small eggplant
- 1 small zucchini
- 1/2 bell pepper
- 6 mushrooms
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp marjoram
- salt to taste
- pepper to taste
- 1 tbsp olive oil
- Preheat oven to 375 F/ 190 C.
- Cut the top of the pumpkin. Scoop out the seeds. Leave them for roasting later.1 small pumpkin
- Cut the vegetables in cubes, slice mushrooms.1 small eggplant, 1 small zucchini, 1/2 bell pepper, 6 mushrooms
- Preheat the pan with olive oil add vegetables and cook, stirring for 5 min. Season to taste.1/2 tsp thyme, 1/2 tsp rosemary, 1/2 tsp marjoram, salt, 1 tbsp olive oil, pepper
- Place vegetables in the pumpkin.
- Bake about 45 min until vegetables are cooked through.
That looks like a great side dish. All the veggies. YUM!
What a lovely idea! The presentation alone makes this a showstopper for when guests are over.
Thank you! Yes, simple veggies can be a showstopper too!
I’d add some browned ground beef to this recipe and it would be perfect 🙂 Thanks for the seasonal inspiration! This looks like a great recipe to share with my husband.
That’s a great idea! Proper dinner, hehe.
I tried this over the weekend and it was incredible! I love the flavor that the pumpkin adds!
Great to hear that you loved it!
This is such a delightful recipe! Thanks for sharing!
You’re welcome! Easy and healthy meal, enjoy!