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This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.—Christin Holt, Kingsburg, California
Nutritional Facts 1 serving (1 each) equals 285 calories, 13 g fat (5 g saturated fat), 114 mg cholesterol, 595 mg sodium, 20 g carbohydrate, 2 g fiber, 23 g protein.
Originally published as Stuffed Pumpkin Dinner in Birds & Blooms October/November 1996, p55
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Reviewed on Oct. 30, 2011 by Have Your Cake & Lose Weight too
I had some left over sloppy joes and rice in the freezer. I had a little left over pumpkin that I had served pumpkin dip in yesterday. I cooked the pumpkin as per the directions. I added the eggs to the thawed the rice and meat and stuffed the pumpkin. I baked according to the directions and we had a fun "new" meal made from leftovers. I am so happy I saw this recipe because I never would have thought to stuff a pumpkin and bake meat inside of it. It was a very healthy well balanced meal as well. thanks, Linda
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