Delicious Cheesy Broccoli and Rice Stuffed Pumpkin in 45 Min

There’s something magical about fall that makes me crave cozy, comforting meals—the kind that fill your kitchen with warmth and your belly with happiness. That’s exactly why I adore this Cheesy Broccoli and Rice Stuffed Pumpkin. It’s not just a dish; it’s a little edible hug! I first made it for a Friendsgiving potluck, and let me tell you, it stole the show. Everyone kept asking, “How’d you get the pumpkin to taste so good?” Spoiler: It’s the melty cheese and tender broccoli nestled inside. Plus, it’s vegetarian-friendly and looks stunning on the table. Perfect for gatherings or just treating yourself on a chilly evening.

Why You’ll Love This Cheesy Broccoli and Rice Stuffed Pumpkin

Trust me, this dish is about to become your new fall favorite. Here’s why:

• Easy-peasy: Just mix, stuff, and bake—it practically makes itself while you sip your pumpkin spice latte.
• Totally customizable: Swap in cauliflower, add cooked chicken, or go wild with different cheeses (pepper jack, anyone?).
• Showstopper looks: That golden pumpkin on the table? Instant “wow” factor with zero fancy plating skills needed.
• Flavor bomb: Creamy cheese, nutty rice, and fresh broccoli create the coziest flavor combo—every bite tastes like autumn.

It’s the kind of recipe that makes people think you slaved for hours when really, it’s happily hands-off.

Ingredients for Cheesy Broccoli and Rice Stuffed Pumpkin

Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple stuff you probably have already:

• 1 medium pumpkin (about 3 lbs – look for one that sits flat)
• 1 cup cooked rice (pack it lightly when measuring)
• 1 cup broccoli, chopped into small florets
• 1 cup shredded cheddar cheese (the sharper the better!)
• 1/2 cup milk (whole milk makes it extra creamy)
• 1 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper

See? Nothing fancy – just good, honest ingredients that work magic together.

How to Make Cheesy Broccoli and Rice Stuffed Pumpkin

Okay, let’s get cooking! This recipe is so simple, you’ll wonder why you haven’t been stuffing pumpkins your whole life. Just follow these easy steps, and you’ll have a showstopper dish in no time.

Preparing the Pumpkin

First things first – grab that pumpkin! Carefully cut off the top (like you’re making a jack-o’-lantern) with a sharp knife. Be slow and steady – pumpkins can be tough! Scoop out all the seeds and stringy bits inside until it’s nice and clean. Pro tip: Save those seeds for roasting later – they make a great snack!

Mixing the Filling

Now for the good stuff! In a big bowl, toss together your cooked rice, chopped broccoli, shredded cheese, milk, melted butter, salt, and pepper. Mix it all up until the cheese starts melting slightly from the warmth of the rice. You want everything nicely coated and sticking together – that’s how you know it’s ready to stuff!

Baking the Stuffed Pumpkin

Pack your filling tightly into the cleaned-out pumpkin (don’t be shy – really cram it in there!). Pop it on the middle oven rack at 375°F and bake for about 45 minutes. You’ll know it’s done when the pumpkin’s skin gives slightly when pressed and the cheese on top is bubbly and golden. Let it cool for 5 minutes before slicing – trust me, it’s worth the wait!

Tips for Perfect Cheesy Broccoli and Rice Stuffed Pumpkin

After making this dish more times than I can count, here are my foolproof tricks for the best results every time:

• Fresh is best: That bag of frozen broccoli won’t give you the same crisp-tender texture as fresh florets.
• Pack it like you mean it: Really press that filling down – a loosely stuffed pumpkin means sad, empty pockets.
• Size matters: Choose a pumpkin that fits your filling perfectly – too big and it’ll look skimpy, too small and it’ll overflow.
• Rest time is key: Letting it sit for 5 minutes after baking helps the flavors marry and makes slicing cleaner.

Follow these, and you’ll be a pumpkin-stuffing pro in no time!

Variations for Cheesy Broccoli and Rice Stuffed Pumpkin

One of the best things about this recipe? You can tweak it endlessly! Here are some of my favorite twists:

• Grain swap: Try quinoa or couscous instead of rice for a fun texture change.
• Veggie boost: Mushrooms or spinach make great additions (or replacements) for the broccoli.
• Cheese please: Swap cheddar for Gruyère or fontina if you’re feeling fancy.
• Meat lovers: Toss in some cooked sausage or bacon bits for extra heartiness.

The possibilities are endless – make it your own!

Serving Suggestions for Cheesy Broccoli and Rice Stuffed Pumpkin

This dish is a showstopper all on its own, but here’s how to take it to the next level: Slice into wedges at the table (love those ooey-gooey cheese pulls!) and serve with a simple green salad or warm crusty bread for dipping. For extra wow factor, garnish the pumpkin with fresh thyme sprigs right before serving – makes it look straight out of a magazine! I always put the whole pumpkin on a wooden board for that rustic, cozy vibe that says “dig in.”

Storing and Reheating Cheesy Broccoli and Rice Stuffed Pumpkin

Got leftovers? No problem! Just wrap any uneaten pumpkin tightly in foil and pop it in the fridge—it’ll keep for up to 3 days. When you’re ready to enjoy it again, reheat slices in the oven at 350°F for about 15 minutes (the microwave works in a pinch, but the oven keeps that perfect texture). Pro tip: Sprinkle a little extra cheese on top before reheating for an extra gooey treat!

Nutritional Information for Cheesy Broccoli and Rice Stuffed Pumpkin

Here’s the scoop on what’s in each delicious serving (about ¼ of the pumpkin): roughly 250 calories, 10g protein, and 3g fiber. Remember: Nutrition varies based on your exact ingredients – especially if you go wild with extra cheese like I sometimes do!

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?
You can, but fresh really makes a difference! Frozen broccoli tends to get mushy when baked. If you must use it, thaw completely and pat dry with paper towels to remove excess moisture first.

How can I make this dairy-free?
Easy! Swap the butter for olive oil, use your favorite plant-based milk, and try nutritional yeast or vegan cheese instead of cheddar. The pumpkin still gives it that creamy texture we love.

What type of pumpkin works best?
Look for small sugar pumpkins (about 3 lbs) – they’re sweeter and have the perfect texture. Avoid the big carving pumpkins; they’re too stringy and watery for eating.

Can I prep this ahead of time?
Absolutely! Stuff the pumpkin up to 4 hours before baking and keep it refrigerated. Just add 5-10 extra minutes to the baking time since it’ll be cold.

Try this cozy recipe and tag me in your photos – I’d love to see your cheesy broccoli and rice stuffed pumpkin creations!

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