Baked Pumpkin Stuffed with Apple Quinoa

Roasting sugar pumpkins into edible bowls is a beloved autumn tradition across American tables. This version fills them with fluffy quinoa, crisp apples, tart cranberries, and toasted pecans brightened by fresh sage.

Serves 4 · 25 min prep · 55 min cook

Estimate for one serving

• 380 cal
• 9g protein
• 58g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 (about 1 1/2 lb each) small sugar pumpkins
• 3/4 cup dry quinoa
• 2 medium crisp apples
• 1 celery stalk
• 1/2 medium yellow onion
• 2 garlic clove
• 1 1/2 cups vegetable broth
• 1/4 cup dried cranberries
• 1/3 cup chopped toasted pecans
• 1 tbsp chopped fresh sage
• 2 tbsp olive oil
• 1/8 tsp ground nutmeg
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Slice each pumpkin in half crosswise and scoop out the seeds and strings. Brush the cut surfaces and cavities lightly with olive oil and season with salt.
2. 2Place the pumpkin halves cut-side down on a parchment-lined baking sheet. Roast for 25 minutes until the flesh is just tender when pierced with a fork but still holds its shape.
3. 3Meanwhile, rinse the quinoa under cold water. In a small saucepan bring the vegetable broth to a boil, add the quinoa, cover, reduce heat to low, and simmer 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
4. 4Dice the apples (skin on), finely chop the celery and onion, and mince the garlic.
5. 5Heat the remaining olive oil in a skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic, sage, and nutmeg and cook 30 seconds more.
6. 6Add the diced apples and dried cranberries to the skillet. Cook 3 to 4 minutes until the apples soften slightly. Remove from heat.
7. 7Fold the cooked quinoa, toasted pecans, maple syrup, salt, and black pepper into the apple mixture until everything is evenly combined.
8. 8Flip the roasted pumpkin halves cut-side up. Divide the quinoa-apple stuffing among the four cavities, packing it gently.
9. 9Return the stuffed pumpkins to the oven and bake another 12 to 15 minutes until the tops are lightly golden and the pumpkin flesh is fully tender.
10. 10Garnish with fresh parsley and serve each half as a complete stuffed dinner portion.