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Stuffed Pumpkin Dinner

Stuffed Pumpkin Dinner
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
6-8 ServingsPrep: 50 min. Bake: 1 hour + standing

Ingredients

  • 1 large pumpkin (5-1/2 to 6 pounds)
  • 1 teaspoon salt, divided
  • 1-1/2 pounds ground beef
  • 3/4 cup finely chopped onion
  • 1 small green pepper, chopped
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup finely chopped fully cooked ham
  • 2 eggs, beaten
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cider vinegar

Directions

  • Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set
  • aside; discard seeds and loose fibers from inside. Place pumpkin in
  • a large Dutch oven. Fill with boiling water to a depth of 6 in.; add
  • 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the
  • pumpkin is almost tender but holds its shape. Carefully remove and
  • drain well; pat dry.
  • In a large skillet, cook the beef, onion and green pepper over medium
  • heat until meat is no longer pink and vegetables are tender; drain
  • well. Cool slightly; place in a large bowl. Add rice, tomato sauce,
  • ham, eggs, garlic, oregano, pepper, vinegar and remaining salt.
  • Place pumpkin in a shallow sturdy baking pan. Firmly pack beef
© Taste of Home 2013

2 of 2

Stuffed Pumpkin Dinner (continued)

Directions (continued)

  • mixture into pumpkin; replace top. Leaving pan uncovered, bake at
  • 350° for 1 hour. Let stand for 10 minutes. Remove the top; if
  • desired, use paper towel to remove excess moisture from top of meat.
  • Slice pumpkin into wedges. Yield: 6-8 servings.
Nutrition 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.
© Taste of Home 2013