Roasted Stuffed Pumpkin To Spice Up Your Holidays


Written by: Sara Wylie

One of my all time favorite Fall recipes is Roasted Stuffed Pumpkin. Not only does it look awesome, but it also tastes satisfyingly and undeniably delicious!

Yes, it may take a little time to make, but for occasions such as Halloween or even Thanksgiving, it can be nice to spend the time making something special that you don’t make on a frequent basis.

There is a lot that goes into this recipe that gives it its nutritious, satiating edge, but here are a few of the awesome benefits it carries along with it:

  • Pumpkins are one of the most nutritional foods out there. They are stuffed with vitamins and antioxidants, they contain beta-carotene, they are great for eye health, weight loss, skin health, mood stability, your immune system and they have even been known to help with reducing the risk of cancer.
  • Pumpkin Seeds are nutritional powerhouses in and of themselves. They are a great source for magnesium, zinc and omega-3 fatty acids, they have anti-diabetic effects and anti-inflammatory benefits, they are great for heart and liver health and they can even help you get a good night’s sleep.
  • Cremini Mushrooms are stuffed with vitamins and minerals, they contain the essential amino acid tryptophan, they have powerful antioxidants such as L-ergothioneine, which plays a role in liver detoxification, they can help prevent heart attacks and stroke and also have cancer fighting abilities.
  • Garlic is highly nutritious while also being low in calories. It contains allicin, which is known for its medicinal properties, it is great to use against colds, it can help with brain health, heart health and bone health and it has awesome detoxification qualities. It also can help lower blood pressure and even help with athletic performance and longevity.
  • Onions are known for their potential disease-fighting qualities. They also help your body with the absorption of vitamin C, they regulate blood sugar, they can help with heart infections and inflammation, they help fight against free radicals and they also have been known to help with reducing the risk of cancer. 

These awesome benefits only skim the amount of goodness that gets stuffed into your pumpkin of choice for this recipe. Above all, this impressive dish is meant to help warm you, your friends and family up on a cold Fall night and make your stomachs happy with the sensation of being well fed with nutritious, delicious food.

Give this recipe a try and then let us know how it goes! Feel free to share it with anyone else who may also be looking for something new to try this Fall!

Roasted Stuffed Pumpkin
Prep time
Total time
Credit: Eating Well
Serves: 6
  • Stuffed Pumpkin
  • 1 4-to-5 pound pumpkin or round winter squash
  • ¾ tsp kosher salt, divided (or sea salt)
  • 1 tsp freshly ground pepper, divided
  • 6 cups whole-wheat bread, torn into ½-inch pieces
  • 1 tbsp canola oil or grapeseed oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, very finely chopped
  • 2 tsp chopped fresh thyme or ¾ tsp dried
  • 1 tsp chopped fresh sage or ½ tsp dried
  • Pinch of cayenne pepper (optional)
  • 3 large eggs, lightly beaten
  • ½ cup low-fat milk (or substitute with almond or another nut milk!)
  • ½ cup freshly grated Parmigiano-Reggiano cheese (or sub for ¼ cup Nutritional Yeast)
  • Spiced Pumpkin Seed Garnish
  • 1 cup raw pumpkin seeds or pepitas
  • 1 tsp canola oil (or whatever oil you’d like)
  • 1 tsp fennel seed
  • ¼ tsp crushed red pepper
  • ⅛ tsp kosher salt (or sea salt)
  • ⅛ tsp freshly ground pepper
  1. To prepare stuffed pumpkin: Place rack in center of oven; preheat to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Using a sharp knife and working at a slight angle, cut a 5- to 6-inch diameter cap off the top of the pumpkin (or squash)—just like a jack-o’-lantern (if necessary, cut a small slice off the bottom so it rests flat). Using a metal spoon, remove the seeds and strings from the cap and the inside (if preparing Spiced Pumpkin Seed garnish, reserve the seeds). Season the inside with ½ teaspoon each salt and pepper. Place the pumpkin (or squash) on the prepared baking sheet.
  3. Place bread in a bowl. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and celery. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Reduce the heat to medium-low, add mushrooms and season with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 6 to 8 minutes. Add garlic and cook until fragrant, about 45 seconds. Transfer the vegetables to the bowl with the bread. Stir in thyme, sage, cayenne (if using) and the remaining ¼ teaspoon pepper. Add eggs, milk and cheese and stir to combine. Fill the pumpkin (or squash) with the mixture, pushing it down if necessary so it fits inside (if you have extra stuffing, place it in a small baking dish, cover with foil and bake during the last hour that the pumpkin roasts). Replace the cap on top.
  4. Bake for 1½ hours.
  5. Meanwhile, if preparing Spiced Pumpkin Seed Garnish: Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Rinse the reserved pumpkins seeds to remove any flesh or strings. Dry them on a clean dish towel. Toss in a small bowl with 1 teaspoon oil, fennel seed, crushed red pepper and ⅛ teaspoon each salt and pepper. Spread out on the prepared baking sheet. Roast at 350°F until golden brown, about 20 minutes.
  6. After the pumpkin has baked for 1½ hours, remove the cap and use a spoon to fluff up the stuffing so it comes up higher than the top of the pumpkin (or squash). Return to the oven (without the cap) and continue baking until it is tender enough to be pierced easily with the tip of a knife (check in several spots to be sure it’s done) and an instant-read thermometer inserted in the center of the stuffing registers at least 160°F, 30 to 45 minutes more. Let rest for 10 minutes. Carefully transfer to a warmed serving plate. Garnish with Spiced Pumpkin Seeds, if desired.



Sara Wylie

Sara Wylie

Editorial Intern at
Sara Wylie resides in Utah where she is currently working as an Editorial Intern for while also pursuing a career in writing. She hopes that through her words and fiery passion, she will be able to not only inspire others to seek out and nourish their own passions, but to also help others feel what it’s like to truly be alive.
Sara Wylie


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Glenn was in an accident with a hockey puck that made it so his mouth had to be wired shut! While he was going through recovery he found that Organifi Protein sustained him in a healthy way where he was able to maintain his muscle mass while still be able to loose weight.

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