Stuffed Pumpkin
This Stuffed Pumpkin makes a beautiful holiday centerpiece and a delicious, filling, and healthy dish!
Servings Prep Time
6servings 30minutes
Cook Time
1hr 45 minutes
Servings Prep Time
6servings 30minutes
Cook Time
1hr 45 minutes
Ingredients
  • 7lb White Pumpkin(see Pumpkin Note below)
  • 1Tbsp Pure Maple Syrup
  • 3-4cups Water
Vegetable Stew
  • 10 oz bag Frozen Seasoning Blend(Onions, celery, Red & Green Peppers, Parsley)
  • 1 1/2cup Frozen Sliced Mushrooms
  • 1Tbsp Minced Garlic
  • 1cup Frozen Carrots
  • 1cup Frozen Sweet Corn
  • 1cup Frozen Pearl Onions
  • 1cup Frozen Cut Green Beans
  • 10oz bag Frozen Sweet Potatoes
  • 1large Yukon Gold Potatoes, peeled and diced
  • 1tsp Chili Powder, Unsalted
  • 3/4tsp Oregano, dried
  • 1/2tsp Smoked Paprika
  • 1/8tsp Chipotle Chile Pepper
  • 1/16tsp Ground Cinnamon(a pinch)
  • 1 Bay Leaf
  • 1 1/2cup Veggie Stock, unsalted( I use Kitchen Basics brand)
  • 1 1/2cup Kale Leaves (destemmed & cut into bite sizes)
Instructions
  1. Preheat oven to 350F. Rinse and dry outside of the pumpkin. Using a paring knife, trace out the desired opening atop the pumpkin. Continue to cut small slits into the top until there is a clear and precise circle. Using a serrated knife, go around the opening until the top lifts easily. Using an ice cream scoop or a large spoon clean the pulp from inside the pumpkin.
  2. Glaze the inside of the pumpkin with 1 Tbsp of Maple syrup. Re-lid with the top of the pumpkin. Place the pumpkin in a baking dish. Add enough water to the baking dish to cover the bottom 1/2″. Bake for 1 hour in the oven. Then remove from oven and fill with stew.
  3. INSTANT POT: While the pumpkin is cooking, add the frozen seasoning blend, mushrooms, and minced garlic to the Instant Pot and saute for 7-8 minutes. Add the remaining ingredients except for the Kale to the Instant Pot. Place the lid on the IP and cook on the “Soup/Manual” mode for 10 minutes. After cook time, quickly release the pressure for the IP and stir in the Kale. Turn off the pot. NOTE: Add the chopped kale to the stew right before transferring the stew to the pumpkin. Note: Stove Top version below.
  4. After the pumpkin has baked for 1 hour, remove it from the oven. Stuff the pumpkin with the vegetable stew. Re-lid the pumpkin and bake in the oven for an additional 45 minutes.
  5. After the stuffed pumpkin has baked for an additional 45 minutes, remove it from the oven. Using oven mittens, place the stuffed pumpkin on the desired platter. Garnish as desired and serve. Be sure to scoop out pieces of the pumpkin with the stew. Enjoy! Happy Holidays!
  6. Note: This stew is yummy over cooked brown rice.
Recipe Notes

STOVE TOP: Sautee mushrooms, seasoning blend, and garlic in a large saucepan for 7-8 minutes.  Add the spices and saute for another 2 minutes.  Add the remaining stew ingredients except for the kale.  Simmer over low heat for 30 minutes.  Remove the lid stir in the chopped kale.  Re-lid and remove the pan from the heat.

PUMPKIN NOTE: Recommend using a white pumpkin versus the traditional Halloween-type (orange) pumpkin because the flesh is more flavorful.

Recipy by Get2dRoot Health and Wellness