Stuffed Pumpkin

Stuffed Pumpkin



Stuffed pumpkin is one of my favorite things to make this time of year.  Over the years, I have made many different versions, but this is one of my favorites.  The stuffing has a similar taste to the stuffing or dressing  you would have for Thanksgiving, so this would be a great way to make your stuffing a little different.  It would also make a great Thanksgiving entree for vegetarians.

 The recipe does take a while to prepare and cook, but is basically easy to do and makes a beautiful presentation this time of year.  It serves 8 as a side dish or 4 as a main dish.

Stuffed Pumpkin

Stuffed Pumpkin


  • 2 medium pie pumpkins
  • 8 oz. shitake mushrooms
  • 1 10 pkg. frozen spinach, thawed and well drained
  • 6 green onions chopped
  • 6 cloves garlic, minced
  • 3 Tbsp. olive oil, divided
  • 1 tsp. salt
  • 1 tsp freshly ground black pepper
  • 2 cups herb stuffing mix (I used Pepperidge Farm.)
  • 1/2 cup Parmesan cheese
  • 3 eggs
  • 1/2 tsp. rubbed sage
  • More salt and pepper to season pumpkins


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment.
  3. Using a sharp knife carefully cut a hole in the top of the pumpkins.
  4. Scoop out seeds and strings.
  5. Sprinkle the inside of the pumpkins with salt and pepper.
  6. Saute mushrooms and onions in two tablespoons olive oil until mushrooms are soft.
  7. Combine mushrooms, onions, and remaining ingredients.
  8. Fill pumpkins and replace caps.
  9. Place on prepared baking sheet.
  10. Bake on the second to lowest rack for 1 1/2 hours or until pumpkin can be easily pierced with a fork.
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