Roasted Stuffed Pumpkin

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pumpkin bowls_edited-1

These sugar pumpkins are 0.69 per pound at my local grocery store right now.  The best part is they only weighed 2 lbs!  Great price.  This is how you can turn your sugar pumpkins into your bowl… The kids had fun with this one.

  • Cut top off pumpkin
  • scoop out seeds (so much easier than scooping out a Jack-O-Lantern!
  • Place pumpkins in oven safe dish with pumpkin lid.
  • Pour water into bottom of dish
  • Cover tightly with foil
  • Bake at 410 for 30 minutes.
  • Take out of oven , drain water, and fill pumpkins with stuffing.
  • Return to oven with lids and foil and bake for 20 more minutes.  (No water in dish this time)
pumpkin bowls 2

You can fill the pumpkins with soup, or any sort of rice concoctions.  Our Stuffing was: Quinoa and Black Beans.  We’ve modified the Allrecipes recipe just a bit, so now it looks like this.

  • 1 tsp olive oil
  • 1 chopped onion
  • 3 cloves garlic, peeled and chopped
  • 1 cup uncooked Quinoa
  • 1 3/4 cup chicken broth
  • 1 tsp cumin
  • 1 cup corn kernels
  • 1 can black beans
  • Garnish with avocados

Sauté onion and garlic in oil.   Add Quinoa, broth, cumin to pan. Bring to a boil. Cover and simmer for 20 minutes.  Add corn and black beans when Quinoa is cooked.

Here are my kids fighting over the “smaller” pumpkin.

pumpkin bowl kids take What will you stuff your pumpkins with?

Roasted Stuffed Pumpkin

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Ingredients

  • 1 teaspoon olive oil
  • 1 medium onion
  • 3 clove garlic
  • 1 cup quinoa, uncooked
  • 1 3/4 cup chicken broth, low-sodium
  • 1 teaspoon cumin, ground
  • 1 cup corn, frozen
  • 15 ounce black beans, canned

Toppings

  • 1 medium avocado

Instructions

  • Cut top off pumpkin.
  • Scoop out seeds (so much easier than scooping out a Jack-O-Lantern!).
  • Place pumpkins in oven safe dish with pumpkin lid.
  • Pour water into bottom of dish.
  • Cover tightly with foil.
  • Bake at 410 degrees for 30 minutes.
  • Take out of oven, drain water, and fill pumpkins with stuffing.
  • Return to oven with lids and foil and bake for 20 more minutes.  (No water in dish this time)
  • You can fill the pumpkins with soup, or any sort of rice concoctions.  Our Stuffing was: Quinoa and Black Beans.
  • Sauté onion and garlic in oil.
  • Add Quinoa, broth, cumin to pan. Bring to a boil. Cover and simmer for 20 minutes.  Add corn and black beans when Quinoa is cooked.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

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10 Comments

It has been so much fun seeing your pumpkin recipes this week! I made the pumpkin french toast for after school snack and it was gobbled up. I am planning to make pumpkin porridge tommorow for breakfast. You might like this recipe for pumpkin black bean soup….we made it tonight at my house and I have to admit, it was met with mixed reviews from my kids, but I really liked it! http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/

Yummy! Why do I come to your blog and just drool all over.. everything you post sounds so delish! I love your idea! I’ve been craving some pumpkin soup though! Maybe I’ll fill it with that!

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