How adorable are these Cheesy Stuffed Pumpkins?! I’m officially obsessed. This is the perfect easy recipe to use up all those pumpkins you have around the house.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

This recipe will make 2-4 stuffed pumpkins depending on the size of your pumpkins and would be easy to double! The pumpkins I used here are fairly large for minis and made two generous main course servings, but you could use smaller pumpkins to serve more.

This delicious vegetarian dish includes caramelized onion, garlic, fresh spinach, rice (I used rice pilaf but you can use whatever you have on hand), and lots of cheese. And of course, you can mix the cooked pumpkin in too!

Make-ahead tip: you could easily roast the pumpkins the morning of or even the day before. Refrigerate until ready to use, then pull out of the fridge at least thirty minutes before you want to stuff and bake them.

Cheesy Stuffed Pumpkins

2-4 small pumpkins
2 Tbsp unsalted butter
1 Tbsp olive oil
1 medium onion
3-4 garlic cloves, minced
4 cups spinach 
2 cups cooked rice
1 cup gruyere cheese, grated
1/4 cup parmesan cheese
1 Tbsp fresh chopped Rosemary

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper. Cut the tops off of pumpkins. Scoop out the seeds and pulp. Brush the inside of the pumpkins with olive oil and sprinkle with salt and pepper. Place pumpkins upside down on baking sheet. Bake for 20-40 minutes depending on the size, or until pumpkins are fork tender.
2. Meanwhile, melt butter and olive oil in a skillet over medium high heat. Add onion and sauté for 5-7 minutes or until it’s beginning to brown. Add garlic and cook for another 1-2 minutes. Reduce heat to low, add spinach, and cook until wilted. Season well with salt and pepper. 
3. Remove from heat and stir in cooked rice, gruyere, parmesan, and rosemary, reserving 1/2 cup of gruyere for the topping. Stuff pumpkins with filling, then top with additional cheese. Cook for 10-15 minutes, until the cheese is melted. (Broil to get the cheese extra bubbly if desired.)

P.S. Don’t waste your pumpkin seeds! Clean them, dry them, and toss with olive oil, salt, pepper, garlic powder, and paprika. Roast at 350 for about 15 minutes, add some parmesan, then bake for 5 more minutes. I let them dry in the fridge overnight and roasted them a couple days later.

Happy cooking,

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