Lemongrass Seafood Medley Stuffed Pumpkin

Be the first to rate this recipe!

Lemongrass Seafood Medley Stuffed Pumpkin

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.

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Fusion, Thai inspired

Diet: Gluten Free

Servings:

Calories: 573kcal

Author: Irina

Equipment

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)

Get Recipe Ingredients

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.

Nutrition