Mushroom & Quinoa Stuffed Pumpkins

When was the last time dinner was almost too cute to eat? Warm up your friends and family with this surprisingly simple recipe that's packed with all of the best flavors of fall. These pumpkins take the prize with a combination of savory tastes and satisfying textures.

45 mins
  • 10min
    Prep time
  • 35min
    Cook time
  • 4


  • 2 small baking pumpkins or other winter squash about 6-8 in. in diameter such as acorn squash
  • 1 Tbsp. olive oil, divided
  • 1 pouch SEEDS OF CHANGE Quinoa & Brown Rice with Garlic
  • 8 oz. mushrooms, chopped
  • 1 cup leeks, chopped
  • 1/8 tsp. dry rosemary
  • ¼ tsp. dry thyme
  • ¼ cup vegetable broth
  • Salt and pepper to taste
  • ½ cup shredded parmesan cheese, divided


  1. Heat oven to 400°F. Cut the top off of the pumpkins and remove seeds with a spoon. Brush lightly inside and outside of pumpkin with oil and sprinkle lightly with salt. Bake 25-35 minutes until tender.
  2. While pumpkins are cooking heat 1 Tbsp. oil in a skillet over a medium to high heat. Add mushrooms and leeks and sauté for about 5 minutes or until tender. Add rosemary, thyme, salt and pepper to taste, SEEDS OF CHANGE™ Quinoa & Brown Rice with Garlic, vegetable broth, and half of the parmesan cheese. Stir well to combine and cook for about 3-4 minutes more to heat the grains, remove from heat.
  3. Once pumpkins are cooked, remove from oven and turn oven to broil. Fill pumpkins with mushroom quinoa filling, top with remaining parmesan and broil for about 2 minutes or until cheese gets lightly browned.

Servings: 4

Amount per Serving

  • Calories230

  • % Daily Value*

  • Total fat 8g 10%

    Saturated fat 2.5g 13%

    Trans fat 0g0%

  • Cholestrol N/AN/A

  • Sodium 460mg 20%

  • Total Carbohydrates 33g 12%

    Dietary Fiber 3g 11%

    Sugars 6g

  • Protein 9g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A