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Stuffed Pumpkin

  • Author: Michelle Hilton
  • Prep Time: 45
  • Cook Time: 90
  • Total Time: 2 hours 15 minutes

Scale

Ingredients

  • 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

Instructions

  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.