Garlic Mushroom Stuffed Pumpkin

Mini sugar pumpkins make natural edible bowls once roasted tender, a cozy American autumn table trick. This version packs them with garlicky mushrooms, quinoa, apple, and toasted pepitas, brightened by sage, thyme, and lemon.

Serves 4 · 25 min prep · 45 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 48g carbs
• 15g fat
• 3g fiber

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Ingredients

• 2 (about 1 1/2 lb each) mini sugar pumpkins or small pie pumpkins
• 12 oz mixed fresh mushrooms
• 1 1/2 cups cooked quinoa
• 2 shallot
• 5 garlic cloves
• 8 leaves fresh sage
• 2 tsp fresh thyme
• 1 cup chopped apple
• 1/4 cup toasted pepitas
• 3 Tbsp olive oil
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 3 Tbsp fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Carefully cut each mini pumpkin in half through the stem and scoop out seeds and strings. Brush the cut sides and cavities lightly with olive oil and season with salt and pepper.
2. 2Place the pumpkin halves cut-side down on a parchment-lined sheet pan. Roast for 25 to 30 minutes until the flesh is fork-tender but the shells still hold their shape.
3. 3While the pumpkins roast, finely chop the mushrooms, mince the shallots and garlic, and chop the sage.
4. 4Heat the remaining olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring at first so they sear, then stir until deeply browned and any liquid evaporates, 8 to 10 minutes.
5. 5Add the shallot and cook until soft, about 3 minutes. Stir in the garlic, sage, thyme, and red pepper flakes and cook just until the kitchen smells garlicky and herbal, 1 minute.
6. 6Fold in the cooked quinoa and chopped apple. Cook 2 minutes more so the apple warms and the filling tastes cohesive. Off heat, stir in lemon zest, lemon juice, and most of the parsley. Season generously.
7. 7Flip the roasted pumpkin halves cut-side up. Spoon the garlic mushroom filling generously into each cavity, packing it lightly.
8. 8Return the stuffed pumpkins to the oven for 8 to 10 minutes so the tops warm through and the edges of the filling crisp slightly.
9. 9Transfer to plates. Finish with remaining parsley and a sprinkle of toasted pepitas. Serve hot as a full dinner plate—the mushrooms should taste meaty and the pumpkin sweet and soft.