Baked Stuffed Pumpkin – A Flavour-Packed, Cozy Dish

This Baked Stuffed Pumpkin is a show-stopping, hearty dish that brings warm, comforting flavours to the table. With a filling of savoury tofu, cauliflower rice (or mushrooms), kale, olives, and toasted nuts or seeds, this dish is perfectly balanced, protein-packed, and bursting with umami from white miso and nutritional yeast.

The pumpkin itself becomes tender and caramelised, making every bite a mix of soft, sweet flesh and flavourful, herby stuffing. Whether you’re serving this as a main course or a stunning side, this plant-based, nutrient-dense meal is sure to impress!

Why You’ll Love This Recipe

Naturally grain-free & low-carb – Packed with whole food ingredients.
Savoury, rich, and satisfying – A perfect balance of textures & flavours.
Customisable filling – Swap cauliflower rice for mushrooms, walnuts for peppitas, or change the herbs!
Great for special occasions – A festive, visually stunning dish (always a crowd pleaser!)

Baked Stuffed Pumpkin – A Flavour-Packed, Cozy Dish

This Baked Stuffed Pumpkin is comforting, flavourful, and perfect for cozy dinners or special occasions. Whether you’re serving it as a centre piece meal or a beautiful side dish, it’s nourishing, satisfying, and packed with texture.

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Prep Time 15 minutes mins

Cook Time 48 minutes mins

Course Main Course, Side Dish

Cuisine American, Mediterranean

Servings 4

Calories 210 kcal

Ingredients

  

Pumpkin

• 1.5 kg butternut pumpkin hollowed out, seeds removed
• 1 tbsp olive oil for brushing
• salt and pepper

For the Filling

• 1 cup finely chopped mushroom
• 1/2 cup crumbled tofu
• 1/4 cup crushed toasted walnuts
• 1 onion diced
• 2 garlic cloves minced
• 1/4 cup diced kalamata olives
• 1 cup kale finely chopped
• 1 tbsp miso paste
• 1 tbsp nutritional yeast flakes
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• salt and pepper

To Serve

• fresh herbs e.g parsley, mint
• toasted walnuts

Instructions

 

Preheat the Oven

• Preheat your oven to 375°F (190°C).

Prepare the Pumpkin

• Scoop out the seeds and stringy bits inside.
• Brush the inside with olive oil, season with salt and black pepper.
• Roast in the oven for 20-25 minutes, until slightly softened but still firm enough to hold its shape.

Prepare the Filling

• While the pumpkin is roasting, heat 1 tbsp olive oil in a pan over medium heat.
• Add onion and garlic, sautéing for 3-4 minutes until softened.
• Stir in the kale, mushrooms, tofu, olives, and dried herbs.
• Cook for 4-5 minutes until everything is fragrant and well combined.
• Turn off heat. Add miso paste, nutritional yeast and toasted walnuts.
• Season with salt and pepper to taste.

Stuff the Pumpkin & Bake

• Remove the roasted pumpkin from the oven and spoon the filling inside, pressing down lightly.
• Return the stuffed pumpkin to the oven and bake for 25-30 minutes, until the pumpkin is fully tender and can be easily pierced with a fork.

Garnish & Serve

• Let the pumpkin cool slightly before slicing into wedges.
• Sprinkle with fresh herbs.

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