Description
A hearty dish featuring pumpkin stuffed with mushrooms and spinach, perfect for autumn meals.
Ingredients
Scale
- 1 medium pumpkin (about 3–4 lbs)
- 2 cups mushrooms, chopped
- 2 cups fresh spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds.
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add mushrooms and cook until tender.
- Stir in spinach and cook until wilted.
- Season with salt and pepper.
- Fill the pumpkin with the mushroom-spinach mixture.
- Top with grated cheese if using.
- Bake for 45-60 minutes or until pumpkin is tender.
- Serve warm.
Notes
- Choose a firm pumpkin for best results.
- Adjust seasoning to taste.
- For a vegan version, omit cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 pumpkin
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
