Introduction

Stuffed pumpkins are a delightful fall dish that combines savory sausage, quinoa, and melted cheese inside tender roasted pumpkins. This recipe is perfect for a cozy dinner or an impressive holiday side.

Four small bright orange pumpkins are hollowed out and filled with a creamy, golden-yellow mixture topped with a browned, slightly crispy layer of stuffing that looks soft inside. Each pumpkin has its dark green stem in the center, and small bits of green herbs are sprinkled on the stuffing. They are arranged in a round dark pan with a textured surface, placed on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small sugar pumpkins
1 lb ground sausage
1 cup cooked quinoa
1 medium onion, diced
3 garlic cloves, minced
1 cup shredded mozzarella cheese
2 tbsp fresh basil or parsley, chopped

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Cut the tops off the pumpkins and scoop out the seeds; set the seeds aside or discard them.
Step 3: In a skillet over medium heat, cook the ground sausage until browned and cooked through.
Step 4: In a large bowl, combine the cooked sausage, cooked quinoa, diced onion, minced garlic, shredded mozzarella, and chopped fresh herbs. Mix well.
Step 5: Stuff each pumpkin with the sausage mixture and place them on the prepared baking sheet. Replace the pumpkin tops.
Step 6: Bake for 45 minutes, or until the pumpkins are tender when pierced with a fork.

Tips & Variations

For a vegetarian version, substitute the sausage with sautéed mushrooms or lentils.
Try using goat cheese or feta instead of mozzarella for a tangier flavor.
Adding a pinch of red pepper flakes to the filling gives the dish a gentle heat.
Save pumpkin seeds to toast with olive oil and salt for a crunchy snack.

Storage

Store leftover stuffed pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in shorter intervals to avoid sogginess.

How to Serve

Three small bright orange pumpkins are hollowed out and filled with a crumbly, slightly browned stuffing that has bits of melted cheese and small green herb leaves on top. Each pumpkin still has its short, dark green stem attached in the center of the filling. The pumpkins sit close together inside a dark brown round pan, with a few dry, brown autumn leaves scattered around them. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger pumpkins for this recipe?

This recipe works best with small sugar pumpkins, which are tender and sweet. Larger pumpkins have thicker flesh and may require longer baking times or cutting into smaller portions.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the stuffed pumpkins a few hours in advance and refrigerate them before baking. Just add a few extra minutes to the baking time if baking from cold.

Stuffed Pumpkins with Sausage, Quinoa, and Mozzarella Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

A comforting and hearty dish featuring small sugar pumpkins stuffed with a flavorful mixture of browned ground sausage, cooked quinoa, sautéed onions, garlic, shredded mozzarella cheese, and fresh herbs, baked until tender and perfect for a cozy meal.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 stuffed pumpkins 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkins

4 small sugar pumpkins

Stuffing

1 lb ground sausage
1 cup cooked quinoa
1 medium onion, diced
3 garlic cloves, minced
1 cup shredded mozzarella cheese
2 tbsp fresh basil or parsley, chopped

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the stuffed pumpkins.
Prepare Pumpkins: Cut the tops off each pumpkin and carefully scoop out the seeds, creating hollow shells for the stuffing. Set the seed-containing tops aside for later use.
Cook Sausage: In a skillet over medium heat, brown the ground sausage thoroughly until fully cooked, stirring occasionally to break it up into small pieces.
Mix Filling: In a large bowl, combine the cooked sausage with the cooked quinoa, diced onion, minced garlic, shredded mozzarella cheese, and chopped fresh basil or parsley. Stir until all ingredients are well incorporated.
Stuff Pumpkins: Fill each hollowed pumpkin with the prepared sausage and quinoa mixture, packing it in gently but fully. Place the stuffed pumpkins upright on the prepared baking sheet and cover each with its reserved pumpkin top.
Bake: Bake the assembled pumpkins in the preheated oven for 45 minutes or until the pumpkin flesh is tender when pierced with a fork and the filling is hot and melted.

Notes

Use small sugar pumpkins for a sweeter, more tender shell that’s perfect for baking and eating.
You can substitute ground turkey or plant-based sausage for a different protein option.
Cook the quinoa ahead of time to save preparation time.
Cover the pumpkins with foil for the first 30 minutes if you prefer a softer pumpkin skin.
Fresh herbs like basil or parsley add brightness, but feel free to experiment with thyme or oregano.

Keywords: stuffed pumpkins, pumpkin recipe, sausage and quinoa stuffing, baked pumpkins, autumn recipe, hearty pumpkin dish