...a.k.a. the "reverse holiday centerpiece," with the (low-carb!) starch on the outside and protein on the inside. Faster-roasting than a turkey and packaged with its own festive flavor—it doesn't get much better than this! Make with another of our stuffing recipes or the one included here, which features seitan and its perfect combination of bready taste and meaty texture.

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  • Preparation Time

    20 minutes

  • Cooking Time

    2 hours

  • Difficulty Rating


  • Health Level




  1. 1 9-lb / 4-kg pumpkin
  2. Ground black pepper to taste
  3. Sweet or smoked paprika to taste
  4. Garlic powder to taste
  5. Salt or substitute to taste
  6. 2 Tbsp. / 30 ml olive or high-oleic sunflower/safflower oil

  7. Stuffing

  8. 1 lb. / 450 g seasoned seitan*, cut into ½ to 1-inch / 1 to 2½-cm pieces
  9. 2 cups / 480 ml dry red wine
  10. 2 Tbsp. / 28 ml olive or high-oleic sunflower/safflower oil
  11. 2 small yellow and/or red onions, finely chopped
  12. 1 cup / 100 g leek, thinly sliced
  13. 1 lb. / 450 g mushrooms, preferably a mix of various types, coarsely chopped
  14. ½ cup / 90 g uncooked ancient grains (e.g. oat groats, millet and quinoa of several colors), rinsed or:
    • brown or wild rice
  15. 1½ cups / 360 ml vegetable broth/stock, preferably organic low-sodium
  16. ¾ cup / 80 g pecans, chopped and toasted (optional)
  17. ¾ cup / 60 g pumpkin seeds (1½ cup / 200 g if not using nuts), chopped and toasted
  18. 1 medium (1 lb. / 450 g celery root / celeriac), peeled and cut into ½-inch / 1-cm pieces
  19. 4 medium carrots, peeled and chopped
  20. 2 bay leaves
  21. 1 tsp. saffron (optional) or:
    • ¼ tsp. turmeric + 1 tsp. sweet or smoked paprika
  22. 1 Tbsp fresh oregano leaves, chopped or:
    • 1 tsp. dried
  23. 1 Tbsp. fresh thyme leaves or:
    • 1 tsp. dried whole or ground leaves
  24. 1 Tbsp. fresh parsley leaves, chopped or:
    • 1 tsp. dried
  25. ⅛ tsp. ground black pepper
  26. 3 cloves fresh garlic, minced or:
    • 1 Tbsp. granulated/powder

  27. * Homemade Seitan (if desired):

  28. 2 cups (8 oz) / 230 g wheat gluten powder
  29. 1½+ cups / 360+ ml vegetable broth/stock, preferably organic low-sodium
  30. 2 Tbsp. / 30 ml low-sodium soy sauce and/or Worcestershire sauce, preferably anchovy-free
  31. 1 Tbsp. / 14 ml olive or sunflower/safflower oil

  32. Mix together well to form a single juicy, doughy mass of seitan, and cut into ½ to 1-inch / 1 to 2½-cm pieces. Brush or mist oil in a wide non-stick sauté pan, and warm over medium-high heat. Place seitan pieces in the prepared pan carefully, so as to prevent them from sticking together as much as possible. Cook uncovered for about 10-15 minutes, flipping pieces at least once to ensure even browning. Test one piece for doneness (e.g. by cutting in half) before removing from heat.



  1. Preheat oven to 350ºF / 175ºC.
  2. Cut a round 6-inch / 15-cm hole in the top of the pumpkin, and remove the seeds and pulp. (Don’t discard—clean seeds for later roasting and an excellent snack!!)
  3. Combine 1 cup / 240 ml of wine with ground black pepper, paprika, garlic powder, and salt or substitute to taste. Coat the inside of the pumpkin with this mixture, and brush the outside with oil.
  4. Place pumpkin large roasting pan, replace the top, and bake for 1 hour until nearly tender.

  5. Stuffing (skip this series of steps if making a different recipe)

  6. Warm 1 tablespoon / 14 ml oil over medium heat in a large lidded non-stick pan. Add garlic and onions, and sauté until translucent and lightly browned, about 5 minutes
  7. Add mushrooms, half the seasonings other than bay leaf and saffron/substitute, cover, and allow to cook until just tender, about 5 minutes. Remove from pan and set aside.
  8. Warm 1 tablespoon / 14 ml oil over medium heat, and add the celeriac and leek. Sauté until lightly browned.
  9. Add the carrots and seitan, and return the onion-garlic-mushroom mixture. Pour in the uncooked grains, remaining seasonings (including bay leaf and saffron/substitute, if desired), and broth/stock. Cover, lower heat to medium-low, and simmer until grains and vegetables are nearly tender and nearly all the liquid had been absorbed, about 15 minutes. Stir occasionally to prevent burning; add more liquid as needed.

  10. Final Assembly

  11. When the pumpkin is ready, fill it with the above mixture or another stuffing of your choice.
  12. Return stuffed pumpkin to the oven, and roast until tender when pierced with a fork, about 30 minutes.
  13. Transfer pumpkin to a serving platter, and garnish with fresh herbs and autumn fruits and vegetables.

Serving size:1 cup / 255 g

Exchanges per Serving: 1 Carb, 2 Protein, 0 Fat

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