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Stuffed Pumpkin Dinner

5 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 1 hour + standing

Makes

8 servings

Updated: Jun. 30, 2023
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
Stuffed Pumpkin Dinner
Stuffed Pumpkin Dinner Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

1 each: 285 calories, 13g fat (5g saturated fat), 114mg cholesterol, 595mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 23g protein.