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Savory Stuffed Pumpkin Recipe

Savory Stuffed Pumpkin Recipe photo by Taste of Home

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"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"

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Savory Stuffed Pumpkin Recipe

Prep: 30 min. Bake: 1-1/2 hours

Yield: 6 Servings

30 90 120

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pumpkin (8 to 9 pounds)
Canola oil

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.
Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 435 calories, 13 g fat (6 g saturated fat), 58 mg cholesterol, 982 mg sodium, 55 g carbohydrate, 5 g fiber, 28 g protein.

Originally published as Savory Stuffed Pumpkin in Country Woman September/October 1999, p40

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Savory Stuffed Pumpkin

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Reviewed on Nov. 07, 2010 by terratoo

I made this for our Halloween party this year a bit leery of baking a pumpkin like this. What a surprise, all was eaten and several guests requested the recipe! I had a 9 lb. pumpkin and one recipe did not fill it so I would suggest making a double batch for a pumpkin that large and for leftovers. I was disappointed that I didn't have any leftovers!!

Reviewed on Feb. 07, 2010 by ColoradoSue

This was a wonderful main dish served at a buffet, Thanksgiving, or Halloween. I've passed this on to many of my friends. It's worth the effort for all the ahhh's it receives

Reviewed on Nov. 22, 2009 by achew08

WoW! This dish was a little more work than I usually put into a meal but it was so worth it! My family really enjoyed it. I bought a lopsided pumpkin and put too much oil on it so the lid kept sliding off in the oven but I was able to easily fix this by sliding a toothpick from the top into the sides so than it would hold. I definitely would make this again and we also want to make this dish a Halloween tradition!

Reviewed on Oct. 17, 2008 by Bovay411

Easy To Perpare & The Family Loved It ! I Highly Recommend !