Stuffed Winter Pumpkin


  • 1 small to medium sugar pumpkin, top cut off and seeds removed
  • 1/2 medium yellow onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced white or baby bella mushrooms
  • 1 handful of baby spinach
  • 4 large brussels sprouts, halved
  • Salt and pepper to taste
  • 1/2 teaspoon dried basil
  • Olive oil to drizzle

Optional additions: add 1/2 cup cooked quinoa and/or 1/4 cup dried cranberries


  1. Preheat the oven to 350.
  2. Cut a square in the top of the pumpkin and scoop the seeds out of the inside.
  3. Cut up all ingredients, and place them in a mixing bowl; add in any additional ingredients of your choice.
  4. Drizzle the olive oil over the ingredients and sprinkle salt and pepper and add basil.
  5. Transfer the ingredients into the pumpkin.
  6. Place the stuffed pumpkin on a baking sheet and put into the oven.
  7. Check the pumpkin after 90 minutes to see if the vegetables are bubbling and the flesh of the pumpkin is soft. The pumpkin should be completely cooked in approximately 2 hours.
  8. Mix the contents of the pumpkin before serving.