Can stuffed pumpkin be frozen?

Yes, but the texture of the rice and the pumpkin may soften and turn a little mushy after thawing and reheating. For the best presentation and flavor, serve the stuffed pumpkin straight from the oven.

What type of pumpkin is best for stuffing?

You can really stuff any type of pumpkin or winter squash. The goal is to choose a pumpkin or squash that isn't too large, which is why I like to use pie pumpkins. They tend to be just a few pounds each and have a wonderful, meaty texture that works very well in this recipe. Other great options include delicata squash, Red Kuri, acorn squash, etc.

Can you eat the skin of stuffed pumpkins?

Technically, yes, you can eat the pumpkin skin as it is edible. However, it tends to be firm and papery, making it hard to chew. Personally, I scoop out the filling and a little of the roasted pumpkin flesh and don't eat the skin.

Stuffed Pumpkin

Description

This Stuffed Pumpkin is filled with a savory blend of rice, veggies, and cranberries then topped with cheese and baked until the pumpkin is perfectly tender and the cheese is melty. Plus, these stuffed veggies are naturally vegetarian and gluten-free. So make the most of pumpkin season this year and serve it as a main dish for dinner or as a festive side for your holiday meals.

Ingredients

1 medium pumpkin, about 6 inches tall
2 tablespoons avocado oil
1 medium onion, diced
2 cloves garlic, finely chopped
2 small carrots, sliced
2 celery sticks, diced
1 cup crimini (brown) mushrooms, sliced
1/2 cup basmati rice, uncooked, rinsed well and drained
1/2 cup dried cranberries
1/2 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1 cup vegetable stock (or water)
1/4 cup roasted pumpkin seeds
1/3 cup mozzarella cheese, shredded
1 tablespoon fresh parsley, finely chopped (for garnish)

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Instructions

Roast the pumpkin:

Preheat oven to 350 F.
Cut the top part off the pumpkin with a pumpkin carving knife and scoop out the seeds.
Place the pumpkin (with the lid on) onto a baking sheet. Bake in a 350F preheated oven for 45 minutes, or until soft. Insert a fork to check doneness. If it's fork tender, it's ready.

Make the filling:

Heat oil in a large pot over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onions, garlic, carrots and celery. Sauté until fragrant, about 2 minutes.
Add mushrooms and sauté for 2-3 minutes until softened a bit.
Add rice, dried cranberries, paprika, salt and pepper. Stir well until evenly combined.
Add vegetable stock and bring to a boil. Reduce heat to low and cover the lid. Simmer until almost all of the liquid is absorbed, about 15 minutes.
Stir in pumpkin seeds and set aside.

Assemble and bake:

Transfer the rice-veggie filling into the hollowed-out pumpkin. Top with shredded cheese.
Return the stuffed pumpkin in the oven and bake until the melted cheese turns golden brown, about 10 minutes. You can also broil on HI until golden brown, about 2-3 minutes.
Garnish with parsley and serve.

Notes

How to store: Once cooled to room temperature, store any leftover roasted stuffed pumpkin in an airtight container in the refrigerator for up to 3-4 days. If you have leftover filling, you can also store it separately in a sealed container.

How to reheat: If frozen, place pumpkins in the fridge overnight to thaw when ready to reheat. Then, bake pumpkins on a baking tray in a 375 F preheated oven for 15-30 minutes until warmed through.

How to freeze: Allow it to cool completely, then wrap each small pumpkin tightly in aluminum foil or plastic wrap before placing it in a freezer-safe container or bag. The stuffed pumpkins can be frozen for up to 1 month. Note: the texture of the pumpkin meat and filling may be a little mushier after freezing. The best way to enjoy this recipe is always fresh out of the oven!

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main
Method: Bake
Cuisine: American