Incredible Stuffed Pumpkin: Thanksgiving Recipe
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In this new episode, we show you how to make this tasty roasted stuffed pumpkin, one of the great Thanksgiving recipes you need to try!
This tasty recipe is two dishes in one and will make a delicious Thanksgiving meal. Roasted pumpkins are delicious on their own, and you could use any of the exotic varieties available right now. Here, we used the traditional sugar pie pumpkin for its wonderful taste, slight sweetness, and beautiful color.
What we love about stuffed pumpkins is that they are very easy to make and customize. In this tasty recipe, you will find delicious flavors with caramelized onions, brown rice, cilantro, cream cheese, and sage. This recipe is very healthy and will make all your family and friends want more!
We truly can’t wait for you to try this tasty vegetarian stuffed pumpkin recipe.
Bon appétit!
Difficulty: 
Prep time: 20 mins / Cook time: 90 mins / Servings: 5 people
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Stuffed Pumpkin
2 - Pumpkins
1 - Onion
1 - Garlic clove
1 tsp (1.5g) - Sage
To taste - Salt
To taste - White pepper
½ cup (95g) - Brown rice
1 cup (190g) - Roman beans
3 oz (85g) - Cream cheese
2 - Eggs
½ oz (14g) - Cilantro
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Stuffed Pumpkin
1 - Preheat the oven to 380℉ (195°C).
2 - Line a baking tray with parchment paper (or a silicone mat). Place the whole pumpkin on the tray and bake in the oven for 1 hour.
3 - Using a sharp knife, peel and mince the onion and garlic. Then, transfer them to individual bowls and set aside.
Tip: We recommend you use a santoku knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
4 - Drizzle oil into a large frying pan and place over medium heat. Add the onions and allow to sauté, stirring occasionally with a silicone spatula.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
5 - After 1 minute, add in the minced garlic and allow it to cook for a further minute.
6 - Finally, season with salt and pepper and add the dried sage. Cook for one extra minute before taking the pan off the heat and setting aside.
7 - Cook the brown rice until tender. Drain the cooked rice using a colander and set aside.
8 - In a large mixing bowl, add the cooked brown rice, the cooked onion mix, Roman beans, and cream cheese. Mix until well combined ensuring there are no big lumps of cream cheese.
Tip: We store our ingredients in these mixing bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
9 - Once the pumpkin has been in the oven for an hour, check it is ready by piercing it with a skewer. If it goes through easily, it is ready.
10 - Using a sharp knife, carefully slice off the top of the pumpkin. Then spoon out and remove the seeds.
Tip: We recommend you use a paring knife for this task.
11 - Remove about ¾ of the pumpkin flesh using a spoon and add to a mixing bowl. Then, crack in the eggs and gently mash them into the pumpkin.
12 - Now, add the pumpkin to the cream cheese mixture and use a large mixing spoon to fully combine everything together.
13 - Finally, stir through some finely chopped cilantro.
14 - Lower the oven temperature to 350°F (175°C).
15 - Transfer the hollowed-out pumpkin back to the lined baking tray and spoon in the filling until the pumpkin is completely full.
16 - Place the stuffed pumpkin back in the oven to bake for a further 30 minutes.
17 - Once baked, transfer to a serving platter and garnish with fresh cilantro.
18 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.