How to Make Halloween Stuffed Pumpkins

by Elena Szeliga

Easy Halloween carved pumpkins with wholesome wild rice stuffing. Serve these spooky kid-friendly stuffed pumpkins for a healthy holiday treat!

Supplies

  • 5 medium-sized mini pumpkins
  • 2 Tablespoons olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 Cup wild rice
  • 2 sprigs rosemary
  • 2 ½ Cups vegetable stock
  • ½ Cups broccoli, steamed or boiled
  • ½ Cups pecans, toasted, chopped
  • ⅓ Cups dried cranberries
  • ⅓ Cups prunes, quartered
  • ⅓ Cups feta cheese, diced
  • salt and freshly ground black pepper to taste
  • Instructions

    Step 1

    Preheat the oven to 200 °C or 400 °F. Cut off the tops of your pumpkins and scoop out the seeds. Drizzle them with a bit of olive oil and bake for 20 minutes. They should be tender but not mushy.

    Step 2

    Make the pumpkin stuffing. Sauté chopped shallot and garlic in a bit of olive oil until translucent, then add wild rice and whole sprigs of rosemary.

    Step 3

    Add vegetable stock and cook until rice is ready, about 40 minutes or more (check the directions on your package).

    Step 4

    In the end remove the rosemary and add steamed broccoli, cranberries, chopped prunes, pecans and diced feta cheese.

    Step 5

    Mix to combine. Season with salt and freshly ground black pepper to taste.

    Step 6

    Carve two little triangles on each mini pumpkin. If you want, you can also carve a mouth. Stuff your pumpkins with the stuffing. Bake for 10-15 more minutes, until the pumpkins are soft.