What kind of pumpkins are best for stuffing?

Small to medium-sized pumpkins are ideal for this recipe, as they cook more evenly and provide individual servings.

Can I use regular couscous instead of giant couscous?

While giant couscous (also known as Israeli couscous) is specified for its texture, you could substitute regular couscous, but adjust the cooking time and water ratio accordingly.

What gives the filling its unique flavor?

The filling gets its distinctive taste from a blend of cumin, oregano, and smoked paprika, complemented by fresh garlic, chili, and a hint of lime juice.

Are the cranberries and pomegranate essential?

The dried cranberries and pomegranate arils add a crucial sweet and tart counterpoint to the savory spices, enhancing the overall flavor and texture of the stuffing.

How should I store leftover Stuffed Pumpkin?

Store any leftover stuffed pumpkins in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

4.5K Views 8 years ago

Stuffed Pumpkin
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

Order with Instacart Download Our App

A baked small pumpkin, halved and generously stuffed with a vibrant giant couscous, pepper, cranberry, and pomegranate filling, served on a plate.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Kale
Pumpkin

Stuffed Pumpkin [Vegan]

Dairy Free

Perfect for a midweek meal or a party with friends, they’re sure to be a talking point at the dinner table. The filling is made with giant cous cous, kale, peppers, pomegranate and cranberries. Spiced with cumin, paprika, oregano, chilli and garlic – they’re SO delicious, with just the right... Read More

Ingredients You Need for Stuffed Pumpkin [Vegan]

5 small - medium size pumpkins
1 cup giant cous cous
2 1/2 cups water
3 tablespoons olive oil
1 red onion, diced
1 red pepper, diced
1 yellow pepper, diced
1/2 cup kale, shredded
3 cloves garlic, minced
1 red chilli
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 lime, juiced
1/2 cup dried cranberries, chopped
1/2 cup pomegranate arils
salt and pepper, to taste

Order with Instacart Download Our App

How to Prepare Stuffed Pumpkin [Vegan]

Preheat oven to 360°F. Wash pumpkins and dry skin. Spray with a little oil and pop into the oven to bake for 40 mins.
Add giant cous cous to a medium saucepan and cover with 2.5 cups of cold water. Bring to a boil and simmer for 6-7 minutes, cook until translucent. Drain and set aside.
Heat up a large skillet with olive oil to a medium heat. Fry red onion and peppers for 5 minutes until fragrant. Add in chilli, garlic and spices and cook for a further 5 minutes.
Add cous cous, lime juice, cranberries and pomegranate to the skillet and stir to combine. Heat through, add salt and pepper and taste to check seasoning. Add kale and stir through until wilted.
Remove pumpkins from the oven and stuff with filling. Serve immediately.