This Halloween, instead of carving out a pumpkin to light your front stoop, you can stuff it, roast it, and eat it!
Mary’s Gone Crackers is devoted to creating delicious gourmet, gluten free, non-GMO foods, and the Original Just the Crumbs is no exception. Organic and gluten free, their Just the Crumbs is a crispier and airier alternative to traditional breadcrumbs.
The Roasted Stuffed Pumpkin recipe combines the Original Just the Crumbs with a variety of fruits, vegetables, and spices to create an aromatic filling. Mix the filling with quinoa and wild rice, stuff it into the pumpkin, and roast it all for a delicious and healthy addition to any Halloween meal before trick-or-treating!
Roasted Stuffed Pumpkin
Start a new Halloween tradition with a roasted stuffed pumpkin for dinner.
1 4-5 lbs. pumpkin, top removed
2 Tbsp. oil
salt and ground black pepper
1 cup quinoa
2 cups vegetable broth
1/2 tsp. salt
1 cup wild rice
1 1/2 cups vegetable broth
1/2 tsp. salt
2 Tbsp. olive oil
3/4 cup onion, diced
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup fennel bulb, diced
1 Tbsp. fresh ginger, minced
1 clove of garlic, chopped
1 Tbsp. fresh sage, chopped
1/4 cup dried cranberries
1/4 cup dried apricots, chopped
1/4 cup dried currants
1/4 tsp ground cinnamon
1 dash of ground cloves
2 tsp. orange zest
salt & ground black pepper
1 cup Mary’s Gone Crackers Original Just the Crumbs
1/2 cup vegetable stock
- Quinoa – Boil broth and salt, stir in quinoa and boil over medium heat until soft, about 20 minutes.
- Wild Rice – Bring wild rice, broth and salt to a boil over high heat, reduce heat to medium and cook together until tender and most grains have popped or split open. About 40 minutes.
- Filling preparation and assembly – Cut out the top of the pumpkin, 2″-3″ from the edge of the stem all the way around. Reserve the top and cut off the string insides. Set aside.
- Scoop out the seeds and pith from the pumpkin. Reserve the seeds and toast for garnish, if desired.
- Rub the inside of the pumpkin with oil and sprinkle with salt and pepper.
- Roast pumpkin and top at 300 degrees Fahrenheit for 1 hour until slightly soft.
- Prepare quinoa and wild rice separately using the instructions above.
- Heat a large frying pan over medium high heat and add oil.
- Add diced onion, carrot and celery and cook until slightly soft, about 5 minutes.
- Add garlic and ginger; continue to cook until vegetables are soft, another 5 minutes.
- Remove from heat and add cinnamon, cloves, orange zest, salt and pepper.
- Mix seasoned sautéed vegetables with prepared quinoa and wild rice.
- Stir in dried fruit, pumpkin seeds (if desired) and Mary’s Gone Crackers Original Just the Crumbs.
- Add up to 1/2 cup of vegetable broth to moisten filling.
- Load partially roasted pumpkin with filling and roast for 30 minutes at 350 degrees Fahrenheit.
- Platter, serve and enjoy!