Stuffed Pumpkin Dinner

Name: Stuffed Pumpkin Dinner
Prep time: 50 min
Cook time: 60 min
Total time: 1 h 50 min
Yield: 6-8 servings.
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

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

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 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.

Originally published as Stuffed Pumpkin Dinner in Birds & Blooms October/November 1996

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ltlmac2000

Oct 30, 2015

Quick ?...in Step 1, do you think that the 6" of water is being placed inside the pumpkin, or inside the dutch oven (e.g outside of pumpkin). Looks like a great recipe, but I can't find another pumpkin recipe that does this first. Most just bake the pumpkin with the ingredients inside. Thoughts?
Have Your Cake & Lose Weight too

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