🎃 Spooky Halloween Stuffed Pumpkins with Wild Rice Magic 🎃
A healthy, kid-friendly Halloween dinner idea that’s as festive as it is flavorful!

How adorable are these mini pumpkins? The moment I saw them at the store, I knew they had to come home with me. Instead of turning them into regular decorations, I decided to carve them like mini jack-o’-lanterns and stuff them with something hearty and wholesome—voilà, Halloween stuffed pumpkins!

These spooky little guys are filled with a cozy vegetarian blend of wild rice, broccoli, dried cranberries, sweet prunes, crunchy pecans, and creamy feta. The result? A colorful (and slightly spooky) mix that peeks through the carved eyes of each pumpkin—perfect for a fun and nutritious Halloween dinner.

✨ Why You’ll Love These:

• Great for kids & adults

• Healthy, hearty & gluten-free

• Can be made vegan (just skip the feta!)

• Perfect Halloween centerpiece

🧙‍♀️ How to Make Them Magical:

1. Prep Your Pumpkins:
Use mini pumpkins (or larger ones like Hokkaido). Cut the tops off and scoop out the seeds. Drizzle with olive oil and roast at 400°F (200°C) for 20 minutes until slightly tender—but not too soft, because you’ll bake them again later.

2. Carve with Care:
Once the pumpkins cool a bit, carve simple jack-o’-lantern faces. I did triangle eyes so the dark rice stuffing glows through—it’s an easy and fun activity to do with kids!

3. Make the Filling:
Sauté shallots and garlic in olive oil. Add wild rice, a couple of rosemary sprigs, and veggie stock. Let it simmer until the rice is tender (about 40 minutes). Then stir in steamed broccoli, dried cranberries, chopped prunes, toasted pecans, and diced feta.

4. Stuff & Bake Again:
Spoon the filling into the carved pumpkins. Bake for another 10–15 minutes until everything is perfectly warmed and the pumpkins are soft. Serve warm and watch your guests light up!

🎃 Ingredients (Serves 5):

For the pumpkins:

• 5 mini pumpkins

• 2 tbsp olive oil

For the stuffing:

• 1 shallot, chopped

• 1 garlic clove, minced

• 1 cup wild rice

• 2 rosemary sprigs

• 2½ cups vegetable broth

• 100g broccoli, steamed

• ½ cup pecans, toasted & chopped

• ⅓ cup dried cranberries

• ⅓ cup prunes, quartered

• ⅓ cup feta cheese, diced

• Salt & pepper to taste

🎃 Whether you’re hosting a spooky dinner or just want something cozy and festive, these Halloween stuffed pumpkins are a total treat (no tricks!). Let the warm flavors and playful presentation bring some Halloween joy to your table.

💬 What’s your favorite pumpkin stuffing? Leave a comment—I’d love to hear your ideas!
👻 Happy Halloween and happy cooking!