A cozy, elegant fall dinner that brings together tender roasted pumpkin and a fragrant lemongrass seafood medley in a creamy coconut sauce. Perfect for gatherings or an impressive weekend meal, this recipe blends subtle citrus, sweetness, and ocean freshness, all baked into one beautiful presentation.
This post may contain affiliate links. Read my disclosure policy.
I served these for our Canadian Thanksgiving in October (it also happens to be both my daughter’s and my birthday). We had 17 people at the party, and I brought them out right after the appetizers and salads, but before the main meat dishes. It's my little “in-between stomach surprise,” as I like to call it. And even though everyone was already full from the appetizers and salads, the pumpkins were completely hollowed out! It was such a wow moment at the table. It's the kind of dish that makes people talk about the next day.
Recipe Overview
⏱️ Ready in: 1 hour
✋ Hands-on time: 35 minutes
🍽️ Servings: 4 people
💪 Diet-Friendly: Gluten-Free, Pescatarian
Jump to:
Why You’ll Love This Recipe
- Cozy Meets Elegant: A warm roasted pumpkin filled with an aromatic seafood medley.
- Seasonal & Stunning: Perfect for fall and October gatherings, with a beautiful presentation right inside the pumpkin.
- Flavor Harmony: Creamy coconut-lime sauce balances the sweetness of pumpkin and citrusy lemongrass.
- Showstopper for the Table: A dish that’s both delicious and eye-catching. It's ideal for entertaining or a special weekend dinner.
- Versatile: Swap or add your favorite seafood. Use cod, halibut, or mussels work nicely too.
Ingredients
- Pumpkin: Choose a small sugar pumpkin or pie pumpkin. They’re sweeter and creamier than carving pumpkins. The roasted flesh becomes tender and subtly nutty.
- Seafood Medley: A mix of shrimp, scallops, imitation crab, and salmon, like in this Creamy Seafood Chowder Casserole, works great here.
- Lemongrass: Brings a fresh citrusy aroma. If you're using whole stalks, bruise them slightly before slicing to release the oils. Lemongrass paste works great too. If you’ve never worked with lemongrass before, check out this helpful lemongrass guide from Hot Thai Kitchen for tips on how to prepare and use it.
- Coconut Milk: Use full-fat coconut milk (like we use in the butternut squash sauce in this Chili-Filled Meatballs) for the creamiest texture and richer flavor. Shake the can well before opening.
- Lime Juice & Zest: Adds acidity and lifts the flavors, balancing the sweetness of the pumpkin and richness of coconut milk. Always zest before juicing!
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Seafood: Swap or add your favorite seafood. Use cod (like in this Baked Cod with Mushroom Sauce recipe), halibut, and/or mussels work great too.
- Make it dairy-free: Skip the cheese topping (I did); it's still rich and flavorful without cheese.
- Add spice: Stir in a pinch of chili flakes or a dash of sriracha to the seafood mix.
- Add ginger: A small amount of freshly grated ginger, like in this Baked Ginger Chicken Drumsticks, can enhance the lemongrass flavor and give the dish a gentle, aromatic kick.
- Add seasoning: Stir in some Italian seasoning, paprika, cumin, or coriander. These all go well in the seafood medley.
Step-by-Step Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
STEP 1: Prep the pumpkins
Slice the top of each pumpkin, leaving the rest for filling. Scoop out the seeds and stringy pulp.
STEP 2: Prep the oil infusion
In a small bowl, whisk together olive oil, salt, black pepper, and minced lemongrass. See the recipe card below for more details.
STEP 3: Infuse the pumpkins
Brush the insides of the pumpkins with half of the mixture. For extra aroma, place a small piece of lemongrass inside each pumpkin before baking (remove it once the pumpkins are tender). Place the pumpkins and lids (but do not cover the pumpkins) on a parchment-lined baking dish and roast for 25-30 minutes.
STEP 4: Cook the seafood
While the pumpkins bake, heat the remaining infused oil in a skillet over medium heat. Add shrimp first and cook for about 30 seconds per side, then add scallops. Stir in minced garlic and sauté until fragrant. Pour in coconut milk and stir gently.
STEP 5: Add fish
Add diced crab sticks and salmon cubes. Make sure not to over-stir and break the salmon apart. Add a sprinkle of lime zest and a squeeze of fresh lime juice. Remove from heat, and let the mixture sit so the flavors meld. The salmon will finish cooking later inside the pumpkin.
STEP 6: Bake
Once the pumpkins are roasted, carefully scoop out some of the cooked pumpkin flesh from the inside, dice it, and gently fold it into the seafood mixture. Spoon the seafood and pumpkin mixture into each pumpkin. Top with cheese (optional), and bake again for 10-12 minutes, or until the salmon is fully cooked and the cheese (if using) has melted.
Top Tips
- If you're using frozen seafood, make sure to thaw it and pat it dry before cooking to prevent extra moisture.
- To prep ahead, you can roast the pumpkins earlier in the day (or the day before) and fill them right before dinner.
- Make sure to bake the lids separately. It prevents the pumpkins from steaming inside.
- Don't overcook the seafood medley, since it finishes baking inside the pumpkin.
- Let the seafood rest before filling the pumpkin. A few minutes off the heat allows the sauce to thicken slightly and absorb more flavor.
Frequently Asked Questions
A seafood medley works best with a mix of firm and tender textures. I like to combine shrimp, scallops, crab sticks, and salmon. They cook quickly and complement each other well. You can also use white fish (like cod, halibut, or haddock), mussels, or calamari. The key is to avoid anything that overcooks easily once baked, like very thin fish fillets.
To keep your pumpkin shells firm and not watery, don’t cover them while roasting (this allows steam to escape). Also, make sure to brush the insides lightly with oil (not too much) and roast them just until tender, not collapsing.
Absolutely. Canned crab meat works well. Just make sure to drain it thoroughly before adding it to the seafood mixture so it doesn’t water down the sauce.
Serving suggestions
These stuffed pumpkins make such a beautiful centerpiece dish, so I love serving them at the table. I keep the lids slightly opened so guests can see the creamy, aromatic filling inside. Serve the pumpkins as a main course, with a side of garlic bread, roasted potatoes, these 2-Ingredient Crispy Air Fryer Bacon Potatoes, or a simple green salad, like this Arugula and Spinach Salad. You can also serve it after appetizers (such as my Oven-Baked Crab Salad Pockets) and salad, before the main meat course, as a surprising little palate delight.
Other delicious seafood recipes
If you tried this Lemongrass Seafood Medley Stuffed Pumpkin recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Lemongrass Seafood Medley Stuffed Pumpkin
Equipment
- Chef Knife for cutting the pumpkins
Ingredients
For the pumpkins:
- 2 small pumpkins
- 3 tablespoons olive oil
- ¾ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemongrass minced
For the seafood medley:
- 1 pound (450 g.) medium shrimp peeled and deveined
- 1 small package sea scallops
- 2 cloves garlic minced
- ½ cup coconut milk unsweetened
- 8 imitation crab sticks diced
- 1 pound (450 g.) salmon skinless, cubed, or any firm white fish
- ½ lime zest
- squeeze lime juice from fresh lime
- Cheese for topping (optional)
Instructions
Step 1: Prep the pumpkins
- Preheat your oven to 375°F (190°C). Slice about ¼ off the top of each pumpkin to create a lid, leaving ¾ of the pumpkin for filling. Scoop out the seeds and stringy pulp. It’s okay if a few strings remain.2 small pumpkins
Step 2: Make the Lemongrass Infusion
- In a small bowl, whisk together olive oil, salt, black pepper, and minced lemongrass. If you’re using fresh lemongrass, trim off the dry ends and remove the tough outer layer. Gently bruise the stalk with the back of your knife or the handle of a spoon (this helps release its natural oils and citrusy aroma), and finely mince the tender inner stalk before mixing it into your oil blend.3 tablespoons olive oil, ¾ teaspoons salt, ¼ teaspoon ground black pepper, 1 tablespoon lemongrass
- Using a rubber brush, coat the insides of the pumpkins with about half of the mixture. For extra aroma, place a small piece of lemongrass inside each pumpkin before baking (remove it once the pumpkins are tender).
- Place the pumpkins and their lids on a parchment-lined baking dish, but do not cover the pumpkins. Bake the lids on the side. Roast for about 30 minutes, or until the pumpkins are tender but still holding shape well.
Step 3: Cook the seafood
- While the pumpkins bake, heat the remaining infused oil in a skillet over medium heat.
- Add shrimp first and cook for about 30 seconds per side, then add scallops. Stir in minced garlic and sauté until fragrant.1 pound (450 g.) medium shrimp, 1 small package sea scallops, 2 cloves garlic
- Pour in coconut milk and stir gently. Add diced crab sticks and salmon cubes. Do not over-stir; the salmon will finish cooking later inside the pumpkin.½ cup coconut milk, 8 imitation crab sticks, 1 pound (450 g.) salmon
- Finish with a sprinkle of lime zest and a squeeze of fresh lime juice, then remove from heat and let the mixture sit so the flavors meld together.squeeze lime juice, ½ lime zest
Step 4: Scoop and mix the pumpkin flesh
- Once the pumpkins are roasted, carefully scoop out some of the cooked pumpkin flesh from the inside (without breaking the shell).
- Dice the scooped pumpkin and gently fold it into the seafood mixture.
Step 5: Fill and bake
- Spoon the seafood and pumpkin mixture into each pumpkin.
- Top with cheese (optional), and bake again, uncovered, for 10-12 minutes, or until the seafood is fully cooked and bubbling inside.
Notes
- If you're using frozen seafood, make sure to thaw it and pat it dry before cooking to prevent extra moisture.
- To prep ahead, you can roast the pumpkins earlier in the day (or the day before) and fill them right before dinner.
- Make sure to bake the lids separately. It prevents the pumpkins from steaming inside.
- Don't overcook the seafood medley, since it finishes baking inside the pumpkin.
- Let the seafood rest before filling the pumpkin. A few minutes off the heat allows the sauce to thicken slightly and absorb more flavor.
Comments
No Comments