🎃 Harvest Stuffed Pumpkin Boats with Avocado Herb Drizzle 🧀🥬

A cozy, nourishing, and absolutely delicious fall-inspired dish! Roasted pumpkin halves filled with a savory sauté of spinach, mushrooms, and feta, all topped with a creamy, zesty avocado herb dressing.

📝 Ingredients

For the Pumpkin Boats:

• 1 small sugar pumpkin or kabocha squash (about 2–3 lbs)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

For the Filling:

• 1 tablespoon olive oil

• 1 small red onion, chopped

• 2 garlic cloves, minced

• 1 1/2 cups mushrooms, chopped

• 2 cups fresh spinach

• 1/3 cup crumbled feta cheese

• Salt and black pepper, to taste

For the Creamy Avocado Herb Dressing:

• 1 ripe avocado

• 2 tablespoons Greek yogurt

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 2 tablespoons fresh parsley or cilantro

• 1 small garlic clove

• Salt and pepper, to taste

• Water, to thin as needed

👩‍🍳 Instructions

STEP 1: Roast the Pumpkin

1. Preheat your oven to 400°F (200°C).

2. Cut the pumpkin in half lengthwise and scoop out the seeds (save for roasting if you’d like!).

3. Brush the inside with olive oil and sprinkle with salt, pepper, paprika, and garlic powder.

4. Place the pumpkin halves cut-side down on a lined baking sheet.

5. Roast for 35–45 minutes, until tender and golden. Set aside.

STEP 2: Make the Filling

1. Heat olive oil in a skillet over medium heat.

2. Add chopped onion and sauté for 3–4 minutes, until softened.

3. Add garlic and mushrooms, and cook for 5–7 minutes, until mushrooms are golden brown.

4. Stir in spinach and cook until wilted. Season with salt and pepper.

5. Remove from heat and mix in the crumbled feta cheese.

STEP 3: Make the Creamy Avocado Herb Dressing

1. In a blender or food processor, combine the avocado, Greek yogurt, olive oil, lemon juice, parsley or cilantro, garlic, salt, and pepper.

2. Blend until smooth. Add water, 1 tablespoon at a time, to reach your desired consistency.

STEP 4: Assemble the Pumpkin Boats

1. Turn roasted pumpkins cut-side up.

2. Spoon the spinach-mushroom-feta mixture into each pumpkin half.

3. Drizzle generously with the creamy avocado herb dressing.

4. Serve warm and enjoy!

⏱️ Prep Time: 20 minutes

🔥 Cook Time: 45 minutes

⌛ Total Time: 65 minutes

🍽️ Servings: 2 (one half per serving)