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+ servings

Roasted Stuffed Pumpkin

A festive fall side dish made from quinoa, black beans and aromatic veggies, served in a roasted pumpkin.
Course Main Course, Side Dish
Cuisine American
Keyword Roasted Stuffed Pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 410kcal



  • 1 medium avocado


  • 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.


Calories: 410kcal | Carbohydrates: 62g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Sodium: 443mg | Fiber: 15g | Sugar: 6g