Stuffed pumpkin – Baked vegetables

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!

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and bell pepper.

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!

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Spoon with baked vegetables

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.

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and bell pepper.

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.

autumn pumpkin curry soup

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 with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and red bell pepper.

Stuffed pumpkin – Baked vegetables

Cooking Journey
5 from 4 votes
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!
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course dinner, Main Course, Salad, Side Dish
Cuisine Global cuisine
Servings 2
Calories 274 kcal
Equipment
  • A pan
  • scoop or tablespoon
  • wooden spatula




Ingredients
 
 

  • 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



Instructions
 
  • 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.
Rate this recipe and leave a comment


Nutrition Facts
Stuffed pumpkin – Baked vegetables
Amount per Serving
Calories
274
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
23
mg
1
%
Potassium
 
3349
mg
96
%
Carbohydrates
 
65
g
22
%
Fiber
 
13
g
54
%
Sugar
 
32
g
36
%
Protein
 
12
g
24
%
Vitamin A
 
59093
IU
1182
%
Vitamin C
 
124
mg
150
%
Calcium
 
185
mg
19
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free, Halloween, healthy, low carb, low fat, vegan

COMMENTS:

  1. 5 stars
    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.

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