Baked Pumpkin with Spinach, Mushrooms, and Cheese

By Kiersten | Last Updated: August 10, 2017

Baked Pumpkin with Spinach, Mushrooms  Cheese RecipeBaked Pumpkin with Spinach, Mushrooms  Cheese Recipe

Baked Pumpkin with Spinach, Mushrooms, and CheeseBaked Pumpkin with Spinach, Mushrooms, and CheeseSponsored RecipeSponsored RecipeLast year I came upon a recipe for a baked pumpkin stuffed with bread, bacon, and cheese on Pinterest. I immediately made a mental note because I knew that, with a little bit of tweaking (and a lot less bacon), it would be a perfect vegetarian main dish for a holiday dinner. And with Christmas right around the corner, it seemed like the perfect time to tackle this whole stuffed pumpkin thing.

I went to the grocery store to find one large pumpkin to stuff, but when I saw these mini pumpkins, I couldn’t resist. Personal stuffed pumpkins! If you can’t find them locally or if, like my husband, you’re not a fan of baked pumpkin in savory dishes, you can easily substitute acorn or sweet dumpling squash instead.

Baked Pumpkin IngredientsBaked Pumpkin IngredientsBaked Pumpkins with Spinach, Mushrooms  CheeseBaked Pumpkins with Spinach, Mushrooms  Cheese
Since the original filling was heavy on bacon and short on veggies, I fixed that by adding sautéed mushrooms and Earthbound Farm Baby Spinach. Whenever I need greens, I always buy a bag from Earthbound Farm, not only because it’s organic, but because I can always rely on their produce to be fresh and delicious. We almost always have a bag or two of Baby Spinach in the fridge for throwing into smoothies, stirring into soups, and quick lunchtime salads.

You can cut the pumpkins into wedges and eat them that way or scoop the insides out. I preferred scraping the pumpkin into the filling so I got the flavor of both in each bite. Pumpkin rind can vary in toughness–as a rule, it’s edible, but I’ve gotten some pumpkins (like these) where the skin was a little bit tougher and I had to discard it. Use your best judgment!

Baked Pumpkins with Spinach, Mushrooms  CheeseBaked Pumpkins with Spinach, Mushrooms  Cheese
The best thing about making these Baked Pumpkin dishes for the holidays is that they’re easy. Crazy easy, in fact. Prepare the pumpkins and make the veggies for the filling in advance, so before dinner, all you have to do is stir together the filling, pop it into the pumpkins, and let them bake. While they’re baking, you can devote your attention to your side dishes or pour yourself a glass of wine and join your guests.

Go to Baked Pumpkins with Spinach, Mushrooms, and Cheese recipe

Disclosure: Earthbound Farm compensated me for the time spent developing and photographing this recipe. Sponsored Recipes are a once-a-month feature on Oh My Veggies-–my sponsors help make this blog possible!

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