Baked Stuffed Pumpkin with Spinach, Mushrooms, and Cheese

These adorable stuffed pumpkins are packed with mushrooms, spinach, and cheese – then baked to a golden perfection. This makes the perfect vegetarian main dish for Thanksgiving!

Recipe

Ingredients

• 4 sugar pie pumpkins about 1 pound each
• Salt and pepper to taste
• 1 tablespoon butter
• 2 large shallots thinly sliced
• 8 ounces white mushrooms sliced
• 1 clove garlic minced
• 5 oz baby spinach
• 1 stale French demi-baguette cubed (mine was about 6.5 ounces)
• ⅔ cup Swiss cheese shredded
• ½ teaspoon ground nutmeg
• ½ cup heavy cream

Instructions

• Preheat oven to 350ºF.
• Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds for roasting!). Rub salt and pepper on the inside of the pumpkins.
• Melt the butter in a large skillet over medium heat. Add the sliced shallots and cook them for about 5 minutes, until they’re softened. Add the mushrooms and garlic and cook about 5 minutes more, or until the mushrooms are browned. Stir in the spinach and continue to cook until it wilts. Remove from heat and season with salt and pepper to taste.
• Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream and stir until combined. Divide the the filling into the pumpkins, then place the top back onto them. Put the pumpkins on a baking sheet or baking dish that’s been sprayed with oil or lined with parchment paper.
• Bake the pumpkins for about an hour, then remove the tops and bake for 20-30 minutes more, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace caps and serve.

Nutrition