Stuffed Pumpkins with Couscous, Figs, and goat’s cheese
Stuffed pumpkin with couscous, figs, and goat’s cheese – these couscous-loaded oven-roasted pumpkins are full of decadent cheesy flavors and cozy to the max. Stuffed with crumbly melty goat’s cheese, fluffy Herby couscous, Caramelized roasted figs, and meaty pumpkin. It’s a melt-in-your-mouth cozy recipe that’s ideal to serve guests.
Jump to RecipeIt’s finally pumpkin season. And that means roasted golden pumpkin stuffed with amazing caramelized figs, fluffy steaming couscous wrapped in melted goat’s cheese, and speckled with herbs. Featuring garlicky flavors, fragrant rosemary, and all the cozy flavors and textures you could dream of.
This easy let-the-oven-do-all-the-work-for-you vegetarian stuffed pumpkin recipe is a make-on-repeat breeze to cook. Just make the couscous in less than 10-minutes, spoon the filling into the pumpkins and let the oven take care of the rest.
If I had to sum up these loaded roasted pumpkins in a few words it would be:
Golden roasted, crunchy, sweet, cheesy, and utterly delicious.
Here’s what you need to make these decadent stuffed pumpkins with couscous, figs, and goats cheese
Even though these loaded cheesy pumpkins are luxuriously tasty they are actually made very easily using simple ingredients that are easy to get.
Stuffed pumpkins ingredients
- olive oil – you can use any type of vegetable oil for this recipe. I like the round depth and freshness of olive oil, but you can just as well use avocado oil or any other vegetable oil you prefer.
- pumpkins – use small to medium-sized pumpkins cut into halves.
- goats cheese – I used vegetarian goat cheese packed with herbs, but any vegetarian (or vegan) goat cheese should do the trick.
- figs, cut into wedges – Caramelized, delicious roasted figs. Yum!
- spring onions
- fresh basil
Couscous filling ingredients
- instant Moroccan couscous
- water or vegetable broth
- Pinch of salt
- paprika – regular or smoked paprika will both work fine
- oregano – dried or fresh as you prefer. I used dried oregano because it’s easier and I already have it in my cupboards.
- rosemary – you can use fresh or dried rosemary as you prefer. I had fresh rosemary at hand so that’s what I used.
- garlic powder – you can also use fresh garlic cloves if you prefer. Just chop 2-3 cloves finely and add to the couscous.
- onion powder
How to make the best easy 10-minute fluffy couscous
Bring water to a boil in a kettle. Place the couscous in a heat-safe bowl and add the seasoning. Pour the boiling water over the couscous and quickly stir to combine. Cover the bowl with a lid and leave the couscous to rest for 5 minutes.
Fluff the couscous with a fork before adding the crumbled goat’s cheese, chopped spring onions, and figs. Combine and set aside.
How to cook couscous in a microwave
- Heat the water or vegetable broth in a microwave for 2 minutes until it’s boiling. Place the couscous in a heat-safe bowl and add the seasoning. Pour the boiling water over the couscous and quickly stir to combine. Cover the bowl with a lid and leave the couscous to rest for 5 minutes.
- Fluff the couscous with a fork before adding the crumbled goat’s cheese, chopped spring onions, and figs. Combine and set aside.
Making the stuffed pumpkins
- Preheat the oven to 400F and line a baking sheet or pan with baking paper.
- Carefully cut the pumpkins into halves and use a spoon to scrape out the seeds. Place the pumpkin halves on the lined pan or baking sheet. Fill the pumpkins with couscous and top with a little extra goat’s cheese and a drizzle of olive oil.
- Cover with tin foil and bake in the oven for 30-minutes or until the pumpkins are cooked all the way through. Remove from the oven and plate up the pumpkins.
- Garnish with fresh basil and serve. Enjoy.
Frequently asked questions
No. But you can easily alter the recipe to make it gluten-free.
To make these stuffed pumpkins gluten-free you can replace the regular couscous with gluten-free couscous that you can get at the grocery store. Gluten-free couscous is typically made using corn flour and is prepared the same way as regular couscous. Another gluten-free couscous option is to replace the couscous with quinoa or rice. Both quinoa and rice will work really well as stuffing with the pumpkins. Just season as the recipe describes and you’re ready to make gluten-free stuffed pumpkins in no time.
Silken tofu seasoned with a little garlic, herbs and nutritional yeast is a great goat cheese substitute. Another option is to buy vegan goat’s cheese at the grocery store. Or you can make your own vegan goat’s cheese.
Yes. You can freeze any leftovers for a later day, or even make these delicious loaded pumpkins in advance. They will keep for 1-2 months in the freezer.
Just reheat in the oven making sure they are heated all the way through.
Stuffed Pumpkin with couscous, figs, and goats cheese
Ingredients
- 2 tbsp Olive Oil
- 2 Hokkaido Pumpkins cut into halves and seeds removed
- ½ cup Goats Cheese crumbled
- 3-4 Figs cut into wedges
- 2 Spring Onions sliced
- 1 handful Fresh Basil chopped
Couscous
- ¼ cup Boiling Water
- Pinch of Salt and Pepper
- 1 tsp Paprika
- 1 tsp Dried Oregano
- 1 tsp Dried Rosemary
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
How to make the best easy 10-minute fluffy couscous
- Bring water to a boil in a kettle. Place the couscous in a heat-safe bowl and add the seasoning. Pour the boiling water over the couscous and quickly stir to combine. Cover the bowl with a lid and leave the couscous to rest for 5 minutes.
- Fluff the couscous with a fork before adding the crumbled goat's cheese, chopped spring onions, and figs. Combine and set aside.
How to cook couscous in a microwave
- Heat the water or vegetable broth in a microwave for 2 minutes until it’s boiling. Place the couscous in a heat-safe bowl and add the seasoning. Pour the boiling water over the couscous and quickly stir to combine. Cover the bowl with a lid and leave the couscous to rest for 5 minutes.
- Fluff the couscous with a fork before adding the crumbled goat's cheese, chopped spring onions, and figs. Combine and set aside.
Making the stuffed pumpkins
- Preheat the oven to 400F and line a baking sheet or pan with baking paper.Carefully cut the pumpkins into halves and use a spoon to scrape out the seeds. Place the pumpkin halves on the lined pan or baking sheet. Fill the pumpkins with couscous and top with a little extra goat's cheese and a drizzle of olive oil.
- Cover with tin foil and bake in the oven for 30-minutes or until the pumpkins are cooked all the way through. Remove from the oven and plate up the pumpkins. Garnish with fresh basil and serve. Enjoy.
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