Tiger mini pumpkin filled with pearl couscous and sauteed mushrooms, top

Fall is finally here! Temperatures in the high 70’s feel so pleasant.

Tiger mini pumpkins, stacked

I was taken with these little “Baby Tiger” mini pumpkins.

So many varying combinations of white, orange and green.

Tiger mini pumpkins, tops cut out

What should I make with them? Roast ’em and stuff ’em.

Use a sharp paring knife to slowly and carefully cut out the stem tops. Best to do this without young children or pets running about.

I found it easiest to remove the cut cap by first pushing one side down into the pumpkin, then grabbing the cap and lifting it out.

Tiger mini pumpkins, cleaned, in baking pan

Remove all the fibers and seeds and rinse out.

Brush the insides and the top of the outsides of the shells with a little oil, or you could just spray with non-stick spray.

Bake at 375 degrees for 40-50 minutes until they are soft. About halfway through I like to turn them over.

Pearl couscous

For the filling, cook up some giant pearl couscous according to the package directions.

Any tiny pasta like orzo would also work.

Pearl couscous, cooked

Season with a little bouillon, regular or organic (I like the Organic Gourmet bouillon cubes), and little olive oil.

Tiger mini pumpkin filled with pearl couscous

Fill the little babies up and top with a little cheese.

This one was for Quill, who has reverted back to being on the fence about mushrooms.

Fresh shiitake mushrooms

But for us other fungi lovers, I used some fresh shiitake mushrooms.

It’s so nice to have a local source of fresh shiitakes. They have a much more delicate taste than the dried ones, but I like those too.

Sliced shiitake caps

Remove the tough stems and discard them, or save them to use in making broth.

Slice the caps and saute them with some garlic and wine. Season lightly with a little sea salt and pepper.

Tiger mini pumpkin filled with pearl couscous and sauteed mushrooms, close up

Divide equally among the pumpkins…

Spoonful in tiger mini pumpkin with pearl couscous and sauteed mushrooms

and get out the spoons, time to eat!

I told my kids that if they scoop out the cooked pumpkin and eat it too, it counts as a serving of vegetables.

One ate the pumpkin, and the other didn’t. Can you guess who did and who didn’t?  -_-

Tiger mini pumpkins filled with pearl couscous and sauteed mushrooms, close up tops

Happy Fall!



Tiger Mini Pumpkins filled with Pearl Couscous and Sauteed Mushrooms
Prep time
Cook time
Total time
Roasted mini pumpkins stuffed with couscous, cheese, and mushrooms
Serves: 4
  • 4 Tiger mini pumpkins
  • 2 c. cooked giant sized pearl couscous, warm
  • 1 regular or organic bouillon cube dissolved in 1c. hot water
  • 3 T. olive oil, divided
  • 6 oz. fresh mushrooms, cleaned and sliced
  • 1 small clove garlic, minced
  • 1 T. sherry, wine, or water
  • Sea salt and pepper to taste
  • 4 T. shredded parmesan, asiago or romano cheese
  1. Preheat oven to 375 degrees. Wash pumpkins. Use a sharp paring knife to carefully cut the stem tops off of the pumpkins. Remove strings and seeds and rinse out. Brush the insides and the top outsides of the pumpkins with 1 T. of the oil. Bake for 40-50 minutes, turning them over halfway through, until they are soft.
  2. Stir couscous, mixed bouillon, and 1T. oil together in a bowl. Spoon ½ c.couscous into each cooked pumpkin, along with any liquid left in the bowl. Sprinkle each with 1 T. cheese. Return to the oven (leave oven turned off) to keep warm while preparing the mushrooms.
  3. Heat remaining 1 T. oil in a non-stick frying pan on medium high heat. Add garlic and stir about 30 seconds until it is fragrant. Add mushrooms. Stir and cook for 3 minutes.
  4. Add sherry and season lightly with sea salt and pepper. Continue cooking another 2-3 minutes until all the liquid has evaporated and the mushrooms are tender. Spoon ¼th into the top of each pumpkin.