Cheesy Orzo and Kale Stuffed Pumpkins

Introduction

Embrace the flavors of fall with these Cheesy Orzo and Kale Stuffed Pumpkins! This delightful dish features tender pumpkins filled with a creamy orzo and kale mixture, making it a perfect centerpiece for any autumn meal. It’s not only delicious but also visually stunning!

Why You’ll Love This Recipe

• Seasonal Ingredients: Celebrate fall with fresh pumpkins and kale.
• Comforting and Hearty: A satisfying meal that warms you up.
• Vegetarian Delight: Packed with nutrients and flavor, perfect for veggie lovers.
• Customizable: Easily adapt with your favorite herbs or additional veggies.

Ingredients

For the Stuffed Pumpkins:

• 4 small sugar pumpkins (or other edible varieties)
• 1 cup orzo pasta
• 2 cups chopped kale (stems removed)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

For Topping:

• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• Extra cheese (optional)

Instructions

I. Prepare the Pumpkins

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the pumpkins and scoop out the seeds and stringy insides. Set aside.

II. Cook the Orzo

1. In a large pot, bring salted water to a boil and cook the orzo according to package instructions. Drain and set aside.

III. Sauté the Vegetables

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute.
3. Stir in the chopped kale and cook until wilted, about 3-4 minutes. Season with salt, pepper, and Italian seasoning.

IV. Combine the Filling

1. In a large bowl, mix the cooked orzo, sautéed kale and onion, mozzarella, and half of the Parmesan cheese. Adjust seasoning if needed.

V. Stuff the Pumpkins

1. Spoon the orzo mixture into each pumpkin, packing it tightly. Place the tops back on the pumpkins.

VI. Bake

1. Place the stuffed pumpkins in a baking dish and add a little water to the bottom to create steam.
2. Bake for 30-35 minutes, or until the pumpkins are tender.

VII. Add the Topping

1. In a small bowl, mix breadcrumbs with olive oil and the remaining Parmesan cheese.
2. Remove the tops and sprinkle the breadcrumb mixture on the stuffed orzo. If desired, add extra cheese on top.
3. Bake for an additional 10 minutes, or until the topping is golden brown.

VIII. Serve

1. Allow to cool slightly before serving. Enjoy warm!

Tips for Success

• Pumpkin Choice: Sugar pumpkins are sweet and perfect for stuffing, but you can also use acorn or mini pumpkins.
• Cheese Variations: Feel free to mix in different cheeses like feta or goat cheese for added flavor.
• Additional Veggies: Add roasted red peppers, spinach, or mushrooms for more variety.

Variations

• Protein Boost: Add cooked sausage or shredded chicken for a heartier filling.
• Herbaceous Touch: Mix in fresh herbs like thyme or basil for extra flavor.
• Gluten-Free Option: Substitute orzo with quinoa or a gluten-free pasta.

Serving Suggestions

• Pair with a simple side salad or roasted vegetables for a complete meal.
• Drizzle with balsamic glaze for a touch of sweetness.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Unbaked stuffed pumpkins can be frozen. Thaw overnight before baking.

FAQ

• Can I use larger pumpkins?
  Yes, just adjust the cooking time as larger pumpkins will take longer to become tender.
• Can I prepare these in advance?
  Absolutely! You can stuff the pumpkins a day ahead and bake when ready to serve.

Preparation Time

• 20 minutes for preparation.

Cook Time

• 45 minutes total (30-35 minutes for baking, plus 10 minutes for topping).

Total Time

• 1 hour (including preparation and cooking).

Nutrition Information (per serving, assuming 4 servings)

• Calories: 350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 400mg
• Fiber: 5g
• Sugar: 3g

Print

Closing Notes

Have you tried making Cheesy Orzo and Kale Stuffed Pumpkins? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations. Enjoy your autumn cooking!