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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. 29, 2012 by AmyA2012

This Stuffed Pumpkin was a big hit!

Reviewed on Nov. 07, 2012 by Mrs_T

We thought this was fantastic! I didn't use the water chestnuts, and used quite a bit less ground beef than called for (probably about half the amount). We enjoyed this very much and will definitely be making this recipe again.

Reviewed on Oct. 11, 2012 by Swank77

The stuffing recipe is almost exactly what my mom calls "chinese casserole." I like water chestnuts, but I did not appreciate them in this recipe. The responses I got were, "it's fine" "it's good." I thought it was just ok.

Reviewed on Nov. 04, 2011 by Pretchus

I have been making this for years. I found it in a halloween issue about 10 years ago and my family cant wait for pumpkin season. I always double the stuffing though just to be sure to fill the pumpkin.