Okay, I have to tell you about my absolute favorite fall dish – this cheesy broccoli and rice stuffed pumpkin! It’s the kind of meal that makes everyone gather around the table, forks ready, before it even comes out of the oven. I first made it for a Friendsgiving potluck years ago, and now my crew demands it every October through November. The way the pumpkin gets all tender and sweet while baking, hugging that creamy, cheesy rice filling? Pure comfort food magic.
What I love most is how it’s fancy enough for dinner parties but simple enough for weeknights. The pumpkin makes it a total showstopper – just wait until you see people’s faces when you bring this golden beauty to the table. And as someone who’s been cooking vegetarian comfort food for years, trust me when I say this recipe delivers on both flavor and coziness. That melty cheddar-parmesan combo with the broccoli is just *chef’s kiss*, while the pumpkin keeps everything moist and delicious.
Pro tip from many test runs: smaller pumpkins work best here – about 3 pounds gives you the perfect ratio of filling to pumpkin. And don’t skip salting the inside before filling! It makes all the difference in bringing out that wonderful squash flavor. Ready to make your kitchen smell like autumn heaven? Let’s do this!
Why You’ll Love This Cheesy Broccoli and Rice Stuffed Pumpkin
Listen, I don’t want to exaggerate, but this dish might just become your new autumn obsession. Here’s why:
- It’s ridiculously easy to customize – Swap the cheeses, throw in some mushrooms, add a pinch of cayenne if you like heat. I’ve made at least a dozen variations, and they’re all winners.
- Kids actually eat their veggies – Something magical happens when broccoli hides in melty cheese inside a pumpkin. My picky nephew asked for seconds last time!
- The flavor combo is unreal – Sweet pumpkin flesh + savory cheese + earthy broccoli = comfort food perfection. Trust me, your taste buds will thank you.
- Instant dinner party cred – That moment when you carry a whole baked pumpkin to the table? Pure gold. Guests think you slaved for hours.
- Leftovers taste even better – The flavors melt together overnight. Next-day lunch is basically a gift to yourself.
Seriously, this dish checks all the boxes – delicious, flexible, and downright fun to make. What’s not to love?
Ingredients for Cheesy Broccoli and Rice Stuffed Pumpkin
Here’s what you’ll need to make this cozy masterpiece. I’ve tested these ingredients a million times, so trust me—they’re the perfect combo. And don’t worry, I’ll give you some easy swaps too!
- 1 medium pumpkin (about 3 lbs) – Look for one with a flat bottom so it sits steady while baking. Sugar pumpkins work best, but if you can’t find one, a small pie pumpkin will do.
- 1 cup cooked long-grain rice – Cooled! Leftover rice is actually perfect here. If you’re cooking it fresh, spread it on a plate to cool faster.
- 1 cup steamed broccoli florets – Chop them into small pieces so they mix evenly. Fresh or frozen both work—just make sure they’re tender but not mushy.
- 1/2 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, but you can use any melty cheese you like. Monterey Jack? Yes. Gouda? Also yes.
- 1/4 cup grated Parmesan cheese – The salty kick takes this dish to the next level. If you don’t have Parmesan, pecorino works too.
- 1/2 cup milk – Whole milk makes it extra creamy, but 2% or even almond milk will do in a pinch.
- 1 tbsp butter – Unsalted is my go-to, but salted works if that’s what you’ve got. Just adjust the added salt a bit.
- 1/2 tsp salt – Don’t skip this! It really brings out the pumpkin’s natural sweetness.
- 1/4 tsp black pepper – Freshly ground if you’ve got it. Adds just the right amount of warmth.
- 1/4 tsp garlic powder – Trust me, it’s better than fresh garlic here. It blends seamlessly into the filling.
Optional add-ins: A pinch of nutmeg for cozy vibes, a handful of cooked mushrooms for earthiness, or even some crispy bacon bits if you’re feeling fancy. The beauty of this dish is how versatile it is—make it your own!
How to Make Cheesy Broccoli and Rice Stuffed Pumpkin
Okay, let’s get to the fun part! This recipe comes together in just a few simple steps, but I’ll walk you through each one so your stuffed pumpkin turns out perfect. The key is taking your time with the pumpkin prep and not rushing the bake—trust me, it’s worth the wait!
Preparing the Pumpkin
First things first – grab that beautiful pumpkin and give it a good wash. Dry it off, then carefully slice about an inch off the top (like you’re making a jack-o’-lantern). Save that lid! You’ll bake it alongside the pumpkin to use as a cute little topper when serving.
Now for the messy but satisfying part – scooping out the seeds and stringy bits. I like to use an ice cream scoop for this job. Get in there and scrape the interior walls clean, but don’t go crazy – you want to leave about 1/4 inch of flesh. Quick tip: save those seeds for roasting later!
Lightly brush the inside of the pumpkin with olive oil and sprinkle with a pinch of salt. This little step makes all the difference in bringing out the pumpkin’s natural sweetness.
Mixing the Filling
In a large bowl, combine your cooled rice, steamed broccoli, cheddar, Parmesan, milk, butter, salt, pepper, and garlic powder. Now here’s the important part – mix gently but thoroughly. You want every grain of rice coated in that cheesy, milky goodness without crushing the broccoli florets.
The mixture should be moist but not soupy. If it looks too dry, add another tablespoon of milk. Too wet? A sprinkle more rice or cheese will balance it out. Taste and adjust seasoning – I often add an extra pinch of garlic powder because, well, garlic makes everything better.
Baking and Serving
Preheat your oven to 375°F while you spoon the filling into the prepared pumpkin. Don’t pack it too tightly – leave about 1/2 inch at the top so it doesn’t bubble over. Place the filled pumpkin and its lid on a baking sheet (lined with foil for easy cleanup – you’re welcome).
Bake for 45-50 minutes. At the 45-minute mark, test the pumpkin’s side with a fork – it should pierce easily but still hold its shape. If it’s still too firm, give it another 5-10 minutes. The cheese on top should be golden and bubbly – that’s when you know it’s ready!
Let it cool for 10 minutes before slicing – this helps the filling set perfectly. Serve by cutting the pumpkin into wedges like a pie, making sure each piece gets plenty of that creamy filling. And don’t forget to place that cute little pumpkin lid on top for presentation points!
Tips for the Best Cheesy Broccoli and Rice Stuffed Pumpkin
After making this dish more times than I can count, I’ve picked up some tricks that’ll take your stuffed pumpkin from good to “can I get this recipe?” amazing:
- Day-old rice is your friend – Freshly cooked rice can get mushy, but leftover rice holds its texture perfectly. If you’re in a hurry, spread fresh rice on a baking sheet to cool and dry out a bit before using.
- A pinch of nutmeg works magic – Just 1/8 teaspoon adds this cozy, warm flavor that complements the pumpkin beautifully. It’s my secret weapon for that “what makes this so good?” factor.
- Rest time is crucial – I know it’s tempting to dive right in, but let the pumpkin sit for 10 minutes after baking. This lets the filling set so you get perfect slices instead of a cheesy landslide.
- Score the pumpkin flesh lightly – Before filling, use a fork to make shallow scratches inside the pumpkin. This helps the flavors mingle while baking.
- Broil for the last 2 minutes – For extra golden, bubbly cheese, pop it under the broiler briefly at the end. Watch closely though – it goes from perfect to burnt fast!
These little tweaks make a big difference in texture and flavor. And remember – even if it’s not picture-perfect, it’ll still taste incredible. That’s the beauty of comfort food!
Variations for Cheesy Broccoli and Rice Stuffed Pumpkin
One of my favorite things about this recipe? It’s like a blank canvas for whatever flavors you’re craving! Here are some of my go-to twists when I want to mix things up:
- Cauliflower instead of broccoli – Roasted cauliflower florets bring a nutty flavor that pairs amazingly with the cheese. Bonus: they hold their shape better if you’re making this ahead.
- Quinoa or farro for rice – These whole grains add awesome texture and make it extra hearty. Just cook them al dente so they don’t get mushy in the pumpkin.
- Bacon or pancetta bits – Because let’s be real – everything’s better with bacon. Cook it crispy and sprinkle on top before baking for crunch.
- Spinach and feta – Swap the cheddar for feta and add wilted spinach. Greek vibes in pumpkin form? Yes please!
The possibilities are endless – have fun playing with flavors!
Storing and Reheating Cheesy Broccoli and Rice Stuffed Pumpkin
Here’s the scoop on leftovers (though I doubt you’ll have many!). If by some miracle there’s still pumpkin left, wrap it tightly in foil or transfer slices to an airtight container – it’ll keep beautifully in the fridge for 2-3 days.
Now listen carefully – whatever you do, don’t microwave it! The pumpkin turns to mush faster than you can say “soggy disaster.” Instead, reheat slices on a baking sheet in a 350°F oven for about 15 minutes, or until warmed through. Cover loosely with foil if the cheese starts browning too much. Pro tip: sprinkle a little extra cheese on top before reheating for that fresh-from-the-oven magic!
Nutritional Information
Let’s be real – nobody eats stuffed pumpkin because they’re counting calories! But just in case you’re curious, here’s the nutritional scoop per serving (about 1/4 of the pumpkin). Remember, these are estimates – your exact numbers might vary depending on your ingredients.
- Calories: 280
- Carbs: 35g
- Fiber: 5g
- Sugar: 6g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 420mg
A few things to note: The pumpkin itself packs vitamin A like crazy (hello, orange veggies!), and the broccoli adds vitamin C and fiber. The cheeses bring calcium and that oh-so-satisfying creamy richness we all love.
If you’re watching certain nutrients, easy swaps can lighten things up – use low-fat cheese, less butter, or swap in cauliflower rice. But personally? I say embrace the comfort food vibes – especially during cozy season!
FAQs About Cheesy Broccoli and Rice Stuffed Pumpkin
I get questions about this recipe ALL the time – here are the answers to the ones that pop up most often!
Can I use butternut squash instead of pumpkin?
Absolutely! A small butternut squash works great – just reduce the baking time to about 35-40 minutes since it tends to be less dense than pumpkin.
Is this dish freezer-friendly?
Nope, I don’t recommend freezing it. The pumpkin turns mushy when thawed, and the rice texture suffers. But leftovers keep well in the fridge for 2-3 days!
My pumpkin isn’t cooking evenly – help!
Rotate your baking sheet halfway through cooking. If one side is still firmer, tent that area with foil and bake a bit longer.
Can I make this ahead?
You can prep the filling up to a day in advance, but wait to stuff and bake the pumpkin until you’re ready to serve for the best texture.
What size pumpkin works best?
Aim for 2.5-3.5 pounds. Too big and the filling ratio is off; too small and you’ll have overflow issues. Sugar or pie pumpkins are ideal!
Can I use frozen broccoli?
Yes! Just thaw and squeeze out excess water first. Frozen actually works better than fresh sometimes because it’s more tender.
Why did my filling come out dry?
You probably overbaked it or didn’t use enough milk/butter. Next time, check at 45 minutes and add a splash more milk if needed.
Did you make this cozy, cheesy masterpiece? I’d love to see it! Snap a pic of your stuffed pumpkin and tag me on Instagram—I’m always excited to see your creations and hear how it turned out. Let’s spread the pumpkin love!
3-Ingredient Cheesy Broccoli Stuffed Pumpkin
A hearty dish combining cheesy broccoli, rice, and pumpkin for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium pumpkin
- 1 cup cooked rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 375°F.
- Cut the top off the pumpkin and scoop out seeds.
- In a bowl, mix rice, broccoli, cheddar cheese, milk, butter, salt, pepper, and garlic powder.
- Spoon the mixture into the pumpkin.
- Sprinkle Parmesan cheese on top.
- Place pumpkin on a baking sheet and bake for 45-50 minutes until tender.
- Let cool slightly before serving.
Notes
- Use any type of rice you prefer.
- Add cooked chicken or mushrooms for extra protein.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 pumpkin
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
