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    Home » Recipes

    Vegan Stuffed Pumpkin

    Published: Oct 27, 2018 · Modified: Oct 30, 2019 by Sonila · This post may contain affiliate links · 17 Comments

    • 100
    Jump to Recipe Print Recipe

    My kids love anything pumpkin this time of the year! I decided to create a healthy option for dinner incorporating one of the many pumpkins we bought. Most of the Mediterranean countries have many stuffed veggies options: stuffed peppers, stuffed cabbage, stuffed eggplants etc etc. So that’s how I thought of a Vegan Stuffed Pumpkin dinner option.

    Jump to Recipe
    This vegan stuffed pumpkin makes for a fun and delicious dinner. It's great for meatless Mondays and any Fall dinners:).
    Vegan Stuffed Pumpkin

    Some links in my posts may be affiliate links, which means that I may receive a commission if you purchase items by clicking on these links. I will always disclose when a product in a post has been gifted by a company as well as when a post or product is sponsored.

    Quinoa: Origins and Health Benefits

    Besides being a typical Fall dish, this recipes is also a very healthy option that packs lots of veggies and quinoa. Quinoa is a grain plant, high in fiber and gluten free. It also has a low glycemic index which helps people with blood sugar control. Furthermore quinoa is very high in magnesium, iron, zinc and potassium!

    Quinoa originated in South America, in the area surrounding Lake Titikaka between Bolivia and Peru. This grain is an ancient grain with a history over 5000 years old. It was initially used by the Incas and later on by indigenous locals who speak Quechua and Aymara.

    Latin & Mediterranean Fusion

    I like mixing concepts when creating a new recipe. Therefore I like creating fusions between Latin and Mediterranean cuisines. My children have an Albanian and Bolivian heritage. As you have noticed already throughout my blog, I tend to cook my adaptations of Albanian and Bolivian dishes so my kids can learn about our heritage. However, there are times I combine concepts from both regions to come up with a new dish. In this case I included quinoa in a stuffed vegetable recipe to create this Vegan Stuffed Pumpkin recipe.

    Quinoa Stuffed Pumpkin Recipe Notes

    Here are some notes to help you with the recipe, since it is a pretty unusual one.

    • When you stuff the pumpkin make sure the filling is not too watery, otherwise pumpkin will not hold its shape.
    • This recipe is calculated for a pie size pumpkin, about 3-4 lbs. If you are going to use a bigger pumpkin, you need to adjust filling quantity and baking time.
    • The recipe is not spicy, but if you would like to add some kick you can do it individually on the plate, or add your favorite spice to stuffing when you cook it.
    • Once pumpkin has cooled, stuffing will be more compact and pumpkin less jiggly. You can at that point cut the pumpkin in big slices like you would a melon from top to bottom.
    Vegan Stuffed Pumpkin

    Vegan Stuffed Pumpkin

    Sonila
    Vegan Roasted Stuffed Pumpkin is packed with over 7 vegetables and quinoa. This is a perfect dinner recipe for Fall, it's fun and healthy for the whole family. Plus you get to use your decorative pumpkins in a useful way.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine American, Mediterranean
    Servings 4 people

    Ingredients
      

    • 1 Pumpkin about 3 pounds
    • 3 tbsps chopped fresh parsley
    • 3 tbsps chopped fresh cilantro
    • 1 green bell pepper
    • 1 red bell pepper
    • 1 yellow bell pepper
    • 2 yellow onions or 1 jumbo
    • 5 tbsps olive oil extra virgin
    • 1 cup quinoa
    • 2 carrots
    • 1 can diced tomatoes or 4-5 soft fresh tomatoes diced
    • 0.5 tbsp salt
    • 0.5 tsp pepper
    • pinch thyme
    • pinch rosemary

    Instructions
     

    • Chop onions, bell peppers, carrots and saute in olive oil. 
      chopped veggies for stuffed pumpkin recipe
    • Add fresh parsley and cilantro after onions become translucent. 
      Add parsley and cilantro
    • Saute  for about 5 minutes in medium heat. 
      Making stuffing for pumpkin
    • Add diced tomatoes, stir occasionally.
      Add diced tomatoes for stuffing
    • Add quinoa. If the stuffing is getting dry, add half a cup of water. Normally it shouldn’t be dry if you kept temperature to medium. 
      Adding quinoa to stuffing
    • Simmer stuffing until quinoa is cooked. Then let cook for about 10 minutes.
      Simmering stuffing
    • While stuffing is cooking, clean pumpkin from inside and cut the top part as a little hat for decoration. Use a carving set to make the cleaning process easier. Be careful when you cut the top part of the pumpkin.
      Prepare pumpkin to be stuffed
    • Stuff pumpkin. Make sure the stuffing is not too soup like because then pumpkin will get soggy.
      Stuffed pumpkin ready to bake
    • Bake at 400 degrees for about 45 minutes. 
      Baking stuffed pumpkin
    • Let it cool and serve as desired. 
      Roasted Stuffed Pumpkin
    Keyword Fall dish, Mediterranean Food, Pumpkin stuffed with quinoa, quinoa, Stuffed Pumpkin, Vegan Dish, Vegan Stuffed Pumpkin
    Tried this recipe?Mention @mediterranean_latin_love or tag #mediterraneanlatinloveaffair!

    If you would like to save this recipe for Thanksgiving or next Fall, please save the below image to Pinterest. Thank you:)

    This vegan roasted stuffed pumpkin is such a fun Fall dinner for the whole family. It's filling and delicious!
    Vegan Stuffed Pumpkin with Quinoa

    More Pumpkin Recipes:

    See below a list of some of my other pumpkin recipes:). Thank you

    • Pumpkin Flan
    • Roasted Pumpkin Salad
    • Phyllo Dough Pumpkin Pie

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    • Braised beef cabbage on a pot, garnished with lemon and bay leaves.
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    • 100

    Filed Under: Main Dishes, Mediterranean Food, Recipes Tagged With: Mediterranean Food, Mediterranean Stuffed Pumpkin, quinoa, Stuffed Pumpkin, vegan, Vegan Pumpkin, Vegan Stuffed Pumpkin

    About Sonila

    Mom of 2, wife, engineer, food blogger & recipe creator! Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Sonila has 2 degrees in Engineering from University of Miami.

    Reader Interactions

    Comments

    1. Samantha Flores

      November 02, 2018 at 5:13 pm

      Sounds and looks like a delicious addition to my fall recipes to try!

      Reply
      • admin

        November 03, 2018 at 7:45 am

        Thank you Samantha:)

        Reply
    2. Jenn

      October 29, 2018 at 7:37 pm

      I’m obsessed with pumpkin recipes right now! this looks delicious

      Reply
      • admin

        October 29, 2018 at 7:39 pm

        Thank you Jenn:)))

        Reply
    3. Lisa

      October 29, 2018 at 3:00 pm

      Yum, this looks so delicious, and very easy to make too! Will try it out.

      Reply
    4. Glorious Heights

      October 29, 2018 at 2:27 pm

      Omg waoo looks yummalicious will definitely try it at home 🤗

      Reply
    5. J

      October 29, 2018 at 9:47 am

      It’s perfect for Halloween dinner parties and as a vegan option too!

      Reply
    6. UK Tech blog

      October 29, 2018 at 7:56 am

      I never thought going vegan could be this interesting. My sis is and I would share with her your recipe.

      Reply
    7. Matija

      October 29, 2018 at 6:51 am

      such a well written recipe, easy to follow instructions, with pictures to match up, going to have to give it a try one day, because it looks delicious.

      Reply
      • admin

        October 29, 2018 at 7:30 am

        Thank you so much for appreciating the fact that i do include a lot of pictures!! It takes a lot of extra work to document the recipe step by step but i always hope it will help readers follow:)). You made my day!!

        Reply
    8. Shannah

      October 29, 2018 at 12:53 am

      Such an interesting but nutritious meal! The presentation is great for Fall. I will have to try this.

      Reply
    9. Cara Cozy

      October 28, 2018 at 7:40 pm

      That looks absolutely to die for! Want it in my belly! Gotta make it one of these days

      Reply
    10. Aaron (@1dish4the4road)

      October 28, 2018 at 3:57 pm

      Looks a great (and very seasonal) recipe! Thank you!

      Reply
    11. Hunny Bohra

      October 28, 2018 at 1:27 pm

      Nice recipe. I actually love the fact that it’ says vegan & so I can try it out.

      Reply
      • admin

        October 28, 2018 at 1:59 pm

        Thank you:)). Enjoy!

        Reply
    12. Lorraine

      October 27, 2018 at 10:55 am

      Another delicious looking, healthy meal Sonila. I’m sure your family loved it!

      Reply
      • admin

        October 27, 2018 at 11:20 am

        Thank you so much!! The kids loved it, they didn’t even realize it was full of veggies 😂😂😂:))

        Reply

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    Sonila Zarate
    Sonila Zarate

    Mom of 2, wife, engineer, food blogger & recipe creator! Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Sonila has 2 degrees in Engineering from University of Miami.

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