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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!"
With Johnsonville Italian Sausage.
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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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 !
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