Black Bean & Feta-stuffed Pumpkin

This accidental success (see my blog post here) is the perfect autumn dish. It’s super-cheap, and it’s dead easy to make, as once you’ve stuffed your pumpkin you just leave it in the oven – it doesn’t even need any accompaniments!

Vegetarian Black Bean & Feta-stuffed Pumpkin

Ready in 90 minutes (depending on pumpkin size). Serves 6-8.


  • 1 medium-sized whole pumpkin
  • 1 onion, chopped
  • 1 yellow capsicum, chopped
  • 1 x 400g tin black beans (I used Ceres Organics)
  • 200g block feta cheese
  • 1 carrot, diced into 1cm cubes
  • 1 teaspoon celery seeds
  • 1 teaspoon mixed herbs
  • 15ml olive oil
  • Bunch greens (I used Asian greens, but any green leaf veges will be fine – just get something with tender stalks)


Using a sharp knife, carefully cut the top off the pumpkin, leaving a hole large enough to get your hand through. Scoop out the seeds and fibrous string from the pumpkin, and reserve the lid.

Preheat oven to 190°. Using a metal spoon, scrape a little more of the pumpkin flesh out, to make the hole a little larger. Chop extra pumpkin flesh into bite-sized pieces and put into a large bowl.

Saute onions and capsicum on medium heat until onions turn translucent. Add to the pumpkin flesh.

Add black beans, feta, carrot, celery seeds and mixed herbs, drizzle olive oil into the mix and season with salt and pepper. Stir to combine.

Wash greens thoroughly and separate leaves from stalks, chopping the tender parts of the stalks and adding to your stuffing (the less waste, the better).

Rub a little olive oil on your hands, and use this to coat the leaves. Stick leaves on the inside of the pumpkin to form a lining, then half-fill with the stuffing mixture. Add another layer of greens, and press down hard. Continue adding mixture and greens layers, pressing down hard each time to remove any air pockets, until you reach the top.

Use a final layer of greens to seal the top, and replace the lid of the pumpkin. Press down so it fits as neatly back in place as possible. If you have any filling left over, simply heat it up when you serve, or refrigerate it – we had it for breakfast the next day with hot sauce!

Place pumpkin in a lined roasting tray, cover top with kitchen
foil and bake for 80-90 minutes, or until pumpkin is soft when pressed. Serve on its own, or with your favourite sauce (my son tells me barbecue sauce is a perfect match!).