Forget BLOOD SUGAR! This vegetable is a real treasure!

Cooking can be an art form, especially when you’re working with vibrant, fresh ingredients. This recipe for stuffed pumpkin boats with a tangy yogurt sauce is a perfect example. Not only is it visually appealing, but it’s also packed with flavor and nutrients. Whether you’re preparing a family dinner or looking to impress guests, this dish is sure to be a hit.


Ingredients Breakdown

Main Ingredients

  • Pumpkin: The star of the dish. We’re using half of a medium pumpkin.
  • Vegetables: Onion, garlic, carrot, red pepper, and spring onions add layers of flavor and texture.
  • Oatmeal: Acts as a binder for the filling, adding a wholesome touch.
  • Eggs: Help set the filling.
  • Yogurt: The base for our tangy sauce.

Supporting Ingredients

  • Parsley: Fresh and vibrant, it enhances the overall flavor.
  • Canned Cucumbers and Olives: These add a unique twist to the yogurt sauce.
  • Dill: Adds a fresh, slightly tangy note to the sauce.

Spices and Seasonings

  • Salt and Black Pepper: Essential for balancing flavors.
  • Vegetable Oil: For sautéing the vegetables.

Step-by-Step Preparation

Prepping the Pumpkin

  1. Preheat the Oven: Set your oven to 180°C (350°F).
  2. Cut the Pumpkin: Halve the pumpkin into two equal parts and scoop out the seeds.
  3. Bake: Place the pumpkin halves on a baking sheet and bake for 40 minutes, or until tender.

Preparing the Filling

  1. Sauté the Aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until they become translucent.
  2. Add Vegetables: Stir in the grated carrot and chopped red pepper, cooking for another 5 minutes.
  3. Finish with Greens: Add the chopped spring onions and parsley, cooking for an additional 2 minutes.

Assembling the Stuffed Pumpkin Boats

  1. Mix the Filling: In a bowl, combine the sautéed vegetables with 6 tablespoons of oatmeal, 2 eggs, salt, and black pepper.
  2. Fill the Pumpkins: Spoon this mixture into the baked pumpkin halves.
  3. Bake Again: Return the stuffed pumpkins to the oven and bake for another 20 minutes, or until the filling is set and golden brown on top.

Making the Yogurt Sauce

Ingredients for the Sauce

  • 2 tablespoons of yogurt
  • 2 canned cucumbers, chopped
  • 3 olives, chopped
  • 1 teaspoon of dill, chopped

Step-by-Step Instructions

  1. Combine Ingredients: In a small bowl, mix the yogurt, chopped cucumbers, olives, and dill.
  2. Season to Taste: Add a pinch of salt and pepper if needed.

Serving Suggestions

How to Serve the Stuffed Pumpkin Boats

  • Plating: Serve the stuffed pumpkin boats hot, with a generous dollop of the yogurt sauce on the side.
  • Garnishing: Sprinkle some extra chopped parsley or dill on top for a pop of color and freshness.

Pairing Options

  • Side Dishes: This dish pairs well with a simple green salad or roasted vegetables.


Creating these stuffed pumpkin boats with a tangy yogurt sauce is a rewarding experience. Not only do you get to enjoy the vibrant colors and rich flavors, but you also benefit from a healthy and nutritious meal. The combination of roasted pumpkin, savory filling, and refreshing yogurt sauce is sure to delight your taste buds. Give this recipe a try and enjoy a dish that’s both visually stunning and deliciously satisfying.


1. Can I use a different type of squash instead of pumpkin? Yes, you can substitute the pumpkin with butternut squash or acorn squash. Just adjust the baking time accordingly.


2. Is there a vegan option for this recipe? Absolutely! You can replace the eggs with a flaxseed or chia seed mixture, and use a plant-based yogurt for the sauce.

3. Can I prepare the filling ahead of time? Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the stuffed pumpkins when you’re ready to serve.

4. What can I serve with these stuffed pumpkin boats? They pair wonderfully with a simple green salad, roasted vegetables, or even a hearty grain like quinoa or farro.

5. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

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