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Stuffed Pumpkin Dinner Recipe
Stuffed Pumpkin Dinner Recipe photo by Taste of Home

Stuffed Pumpkin Dinner Recipe

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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
TOTAL TIME: Prep: 50 min. Bake: 1 hour + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 50 min. Bake: 1 hour + standing
MAKES: 6-8 servings

Ingredients

  • 1 large pumpkin (5-1/2 to 6 pounds)
  • 1 teaspoon salt, divided
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. 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.
  2. 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.
  3. Place pumpkin in a shallow sturdy baking pan. Firmly pack beef 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.
Originally published as Stuffed Pumpkin Dinner in Birds & Blooms October/November 1996, p55

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.

Reviews for Stuffed Pumpkin Dinner

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Reviewed Oct. 30, 2011

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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