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Baked Stuffed Pumpkin 7 | Sweet Caramel Sunday
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5 from 5 votes

Baked Stuffed Pumpkin

Baked Stuffed Pumpkin is for dinner on Sweet Caramel Sunday! With simple ingredients and step by step instructions, you will have a method to make this recipe tonight!
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Dinner
Cuisine: Australian
Keyword: Pumpkin
Servings: 2
Calories: 1118kcal
Author: Adrianne


Baked Stuffed Pumpkin

  • 800 grams butternut pumpkin squash in USA
  • 1 tsp cumin
  • 1 tsp rosemary
  • 1 tsp salt himalayan rock salt
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil

Quinoa Stuffing

  • 1 cup cooked quinoa ½ cup dry makes 1 cup cooked
  • 280 grams grilled peppers
  • ½ block greek style feta cheese 90 grams
  • 1 chorizo thinly sliced

Walnut and feta crumble

  • cup walnuts crushed
  • ½ bunch parsley curly variety, finely chopped
  • ½ block greek syle feta cheese 90 grams


  • Preheat oven to 180 degrees
  •  Cut pumpkin in ½ long ways. Combine olive oil, cumin, rosemary, salt and pepper in a small dish, stir to combine and coat pumpkin all over using a pastry brush. 
  • Poke some small holes in pumpkin with  fork, wrap with foil and bake for 1 hr. 
  • Cook quinoa in 1 cup of water on the stove top 
  • Add cooked quinoa, sliced chorizo, drained grilled peppers and feta to a mixing bowl and stir to combine 
  • Once pumpkin is cooked, remove from oven, open foil packet and scoop out inner flesh, leaving an edge of the flesh around the outsides 
  • Stuff pumpkins full of quinoa mix, return to oven for 20 minutes 
  • Make crumble mix, by combining feta, parsley and walnuts in a small bowl and stir to combine 
  • Remove pumpkin from the oven, top each ½ with parsley mix and return to the oven for another 25 minutes, until the feta is melted and the walnuts are nicely toasted. 


  1. It really does take a while to cook. I am not just saying that. Perhaps, I am too used to the cook time to melt a bit of cheese on homemade pizzas as several times, I checked the pumpkin and it still wasn’t ready. You need the flesh to be fully cooked as it makes it possible to scoop out. Prior to that point, it won’t work.
  2. VEGO OPTION: omit the chorizo
  3. VEGAN OPTION: omit the chorizo and substitute panko breadcrumbs for the feta on top, but leave out of the stuffing (you want the crisp toasty texture, not so much just an added extra in the stuffing.
  4. In the video for the 2nd baking part, I say to put the stuffing in, the topping on and bake. But you can stuff it, cook it for a bit, then top with the crumble and finish the baking as this way the chorizo will have fully cooked and I like the taste of it like that. Either way will work, just depends on the taste and texture you like. 


Calories: 1118kcal | Carbohydrates: 84g | Protein: 45g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 162mg | Sodium: 3647mg | Potassium: 2115mg | Fiber: 15g | Sugar: 20g | Vitamin A: 48935IU | Vitamin C: 281.7mg | Calcium: 830mg | Iron: 9.8mg