Stuffed Pumpkin

Forget carving your pumpkin this year. Cook it instead.

A whole pumpkin gets hollowed out jack-o'-lantern style, then packed with a hearty filling of rice, sauteed mushrooms, spinach, bell pepper, onions, and a fragrant hit of sage, thyme, rosemary, basil, and oregano.

Baked low and slow in a water bath until the flesh goes soft and sweet, you can scoop right through the wall alongside the filling. It’s a vegetarian main course that absolutely commands the center of the table.

Variations

• Add crumbled feta or goat cheese to the filling for a tangy, creamy contrast.
• Stir in toasted pecans or walnuts for crunch and nutty depth.
• Swap the rice for wild rice or farro to give the filling a chewier, more rustic texture.

Chef Tips

• Leave the lid slightly ajar while baking so steam can escape and the filling doesn’t get waterlogged.
• Choose a sugar pumpkin or pie pumpkin over a carving pumpkin. The flesh is sweeter and more flavorful.
• Place the pumpkin in a baking dish with an inch of water to keep the bottom from scorching.