I knew I wanted to do another stuffed pumpkin this year, and this time, I wanted to use my own recipe. Last year, I made this one, which was incredible, but I wanted to do something a bit different. My idea was to stuff it with a stuffing or dressing type thing like you would eat for Thanksgiving dinner. Something that would make a great side dish or possibly even a vegetarian main dish. So, my first thought was to use my favorite stuffing recipe from My Recipes, but it had sausage in it, and again, I was trying to do vegetarian. Then I remembered my mom’s spinach ball recipe that always reminded me of sausage, so I took the two recipes along with a few more traditional dressing flavors, and cobbled them together to come up with this. It not only tastes great, but would make a beautiful presentation for Thanksgiving.
Please note that while the recipe is vegetarian, it is not vegan. It makes eight side dish servings or four main dish servings. Hope you enjoy!
Thanksgiving Stuffed Pumpkin
Yield 4 -8
- 2 medium pie pumpkins
- 8 oz. shitake mushrooms
- 1 10 pkg. frozen spinach, thawed and well drained
- 6 green onions chopped
- 6 cloves garlic, minced
- 3 Tbsp. olive oil, divided
- 1 tsp. salt
- 1 tsp freshly ground black pepper
- 2 cups herb stuffing mix (I used Pepperidge Farm.)
- 1/2 cup Parmesan cheese
- 3 eggs
- 1/2 tsp. rubbed sage
- More salt and pepper to season pumpkins
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment.
- Using a sharp knife carefully cut a hole in the top of the pumpkins.
- Scoop out seeds and strings.
- Sprinkle the inside of the pumpkins with salt and pepper.
- Saute mushrooms and onions in two tablespoons olive oil until mushrooms are soft.
- Combine mushrooms, onions, and remaining ingredients.
- Fill pumpkins and replace caps.
- Place on prepared baking sheet.
- Bake on the second to lowest rack for 1 1/2 hours or until pumpkin can be easily pierced with a fork.
This recipe was shared on Foodie Friends Friday.