Stuffed Seminole Pumpkins

Jemma picked a Seminole Pumpkin at her first Forest School meet up, so we cooked it for dinner! Here is a vegan stuffed pumpkin recipe that will work for most winter squashes!

  • 1 Seminole pumpkin (cut in half and scooped)
  • 1 can of white beans (drained and rinsed)
  • 2 ears of corn cut from the cob
  • 1/2 cup of panko bread crumbs
  • 1 cup of spinach
  • olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • all spice
  • sprinkle of sugar (optional)
  • sea salt and pepper
  • garden herbs (we used Chinese chives and Cuban oregano)
  • 1. Wash and cut your pumpkin in half and scoop out the pulp and seeds
  • 2. In a sauce pan combine beans, cut corn, panko bread crumbs, onion powder, garlic powder, sprinkle of salt, pepper with drizzle of olive oil.
  • 3. Heat for just a few seconds to combine ingredients and remove from heat
  • 4. Stir in spinach (don't cook, everything will bake together in the oven)
  • 5. Coat pumpkins with olive oil and rub with allspice, salt, pepper, and sprinkle of sugar (optional)
  • 6. Fill each half with bean mixture and top with panko bread crumbs
  • 7. Bake at 375 degrees for 40 minutes in casserole dish
  • 8. Serve and ENJOY!