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Baked Pumpkin With Polenta

Baked Pumpkin With Polenta


  • 2 medium/small acorn pumpkins, halved, seeds removed
  • 1 Tbsp Spiral Organic Safflower Oil, for oiling the pumpkin skin and baking pan
  • 1 Tbsp Spiral Organic Extra Virgin Olive Oil, for sautéing vegetables
  • 1/4 cup onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup celery, minced
  • 1 cup Bonsoy
  • 2 cups water
  • 1/4 tsp Sea Salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup Organic Polenta (coarsely ground variety)
  • 1/4 tsp dried sage
  • 1 pinch dried thyme
  • 1 pinch dried rosemary
  • 1/3 cup sunflower seeds, dry pan roasted
  • 1/4 cup fresh parsley, minced


  1. Preheat oven to 150°C. Lightly oil the pumpkin skin with safflower oil. Lightly oil a baking pan.
  2. Place the pumpkin, cut side down, in the baking pan. Bake for 30 minutes. While the pumpkin is baking, prepare the polenta stuffing.
  3. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes.
  4. Add the Bonsoy, water, sea salt and pepper. Bring to a boil. Slowly whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the flame.
  5. Pulse the sunflower seeds in a blender until coarsely ground.
  6. Stir the sage, thyme and rosemary through the polenta. Add extra pepper or sea salt if desired.
  7. Remove the pumpkin from the oven, and turn over so that the cut side faces up.
  8. Fill each pumpkin half with equal amounts of polenta. Sprinkle with ground sunflower seeds and parsley
  9. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter and Enjoy!