STUFFED PUMPKIN
Delicious, low-carb, diabetic-friendly. Can also be made using 6 halved acorn squash.
Provided by CrisDee
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
- Bake in the preheated oven until flesh is tender, about 50 minutes.
- Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
- Bake in the oven until filling is cooked through, about 10 minutes more.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.4 g, Cholesterol 104.2 mg, Fat 28.8 g, Fiber 3.3 g, Protein 30.8 g, SaturatedFat 13.7 g, Sodium 1007.6 mg, Sugar 6.4 g
STUFFED PUMPKIN WITH CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
- Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
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
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
IBBY'S PUMPKIN MUSHROOM STUFFING
A dark and wild tasting stuffing that is sure to disappear quickly!
Provided by Ibby
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
- Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
- Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Nutrition Facts : Calories 580.6 calories, Carbohydrate 59.4 g, Cholesterol 107.2 mg, Fat 36.6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 16.8 g, Sodium 952 mg, Sugar 2.1 g
ROASTED STUFFED PUMPKIN
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Provided by Nigella Lawson
Categories dinner, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
- In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
- When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
- Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 718 milligrams, Sugar 13 grams, TransFat 0 grams
STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)
PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan
Provided by Raquel Grinnell
Categories Pumpkin
Time 1h50m
Yield 1 pumpkin, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
- In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
- Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
- You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.
PUMPKIN STUFFED WITH EVERYTHING GOOD
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
- Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
- In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
- Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
- Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.
SAUSAGE-STUFFED PUMPKINS
Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer 45-50 minutes or until tender. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. , Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice., Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops. , Place in a 13x9-in. baking dish; add 1/2 in. water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.
Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 744mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein.
BABY STUFFED PUMPKINS
Provided by Jonathan Reynolds
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place 1/2 tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in 1/2 cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened. Set aside to cool to room temperature.
- Meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.
- Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving.
STUFFED PUMPKIN
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
STUFFED PUMPKIN
Step aside, jack-o'-lanterns. We've got another reason to carve a pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 19
Steps:
- Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins.
- Heat 3 tablespoons olive oil in a large saute pan over medium high until shimmering. Saute chestnuts, stirring occasionally, until they begin to brown. With a slotted spoon, transfer chestnuts to a plate. Add both mushrooms to skillet and saute, stirring occasionally, until mushrooms release their juices and begin to turn golden, about 15 minutes. Transfer to a large bowl and season with salt. Add bread cubes, and toss to mix.
- Heat 3 tablespoons olive oil in same pan over medium high. Add carrots, onions, celery, sweet potato, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add stock and simmer until vegetables are tender, about 5 minutes. Transfer contents of pan to bread mixture along with the chestnuts. Add apples, herbs, and another 3 tablespoons olive oil. Toss well and season stuffing with salt and pepper, then mix in the eggs.
- Preheat oven to 375 degrees. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with remaining 1 tablespoon olive oil and season with salt and pepper. Spoon stuffing into pumpkin and replace top. Bake stuffed pumpkin on a rimmed baking sheet until pumpkin is tender when pierced with a skewer, 1 1/2 to 2 hours. (Do not overcook pumpkin or the side may split.) To serve, remove top and scoop out stuffing and some pumpkin flesh with a large spoon.
More about "pumpkin stuffing recipes"
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING ...
From delish.com
Author Sienna LivermoreEstimated Reading Time 2 mins
STUFFING IN A PUMPKIN - THE VILLAGE GROCER
From thevillagegrocer.com
Estimated Reading Time 2 mins
BEST STUFFING STUFFED PUMPKINS RECIPE - HOW TO MAKE ...
From delish.com
PUMPKIN STUFFING #PUMPKINWEEK - CINDY'S RECIPES AND WRITINGS
From cindysrecipesandwritings.com
STUFFED CHEESE PUMPKIN WITH GRUYERE, BACON AND WALNUTS ...
From rachaelrayshow.com
WHOLE STUFFED ROASTED PUMPKIN RECIPE | COOKING LIGHT
From cookinglight.com
WHOLE ROASTED PUMPKIN WITH STUFFING – MEGHAN IT UP
From meghanitup.com
SAUSAGE-PUMPKIN CORN-BREAD STUFFING RECIPE | REAL SIMPLE
From realsimple.com
PUMPKIN STUFFING RECIPE RECIPE
From crecipe.com
PUMPKIN STUFFING FOR THANKSGIVING - SUPER HEALTHY KIDS
From superhealthykids.com
BAKED BBQ PUMPKIN STUFFING | OUTBACK BARBECUES
From outbackbarbecues.com
PUMPKIN STUFFING | RECIPES | GOODTOKNOW
From goodto.com
PUMPKIN STUFFING RECIPE
From crecipe.com
10 BEST MEAT STUFFED PUMPKIN RECIPES | YUMMLY
From yummly.com
HOLIDAY STUFFED PUMPKIN RECIPE | DR. MCDOUGALL
From drmcdougall.com
ROASTED STUFFED PUMPKIN, SAVORY GOLDEN NUT STUFFING ...
From thegoodheartedwoman.com
PUMPKIN STUFFING RECIPE - PITMASTERX
From pitmasterx.com
THANKSGIVING STUFFING RECIPE THAT'S COOKED IN A PUMPKIN ...
From tasteofbbq.com
PUMPKIN AND HERB STUFFING RECIPE - FOOD REPUBLIC
From foodrepublic.com
PUMPKIN MUFFIN STUFFING WITH APRICOTS, PECANS, SAGE ...
From more.ctv.ca
PUMPKIN STUFFING – RHODES BAKE-N-SERV
From rhodesbakenserv.com
PUMPKIN WITH PORK STUFFING | METRO
From metro.ca
A VEGETARIAN MAIN DISH FOR THANKSGIVING: ROASTED PUMPKIN ...
From vogue.com
BAKED STUFFED PUMPKIN RECIPE - STUFFED PUMPKINS WITH MEAT
From countryliving.com
PUMPKIN STUFFING – RECIPES NETWORK
From recipenet.org
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
From epicurious.com
PUMPKIN STUFFING {GLUTEN FREE + DAIRY FREE} - ONCE UPON A ...
From onceuponapumpkinrd.com
VEGAN PUMPKIN STUFFING | COOK FOR YOUR LIFE
From cookforyourlife.org
RECIPE: SAVORY STUFFED PUMPKIN WITH SAUSAGE AND GRUYèRE ...
From thekitchn.com
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE
From seriouseats.com
PUMPKIN STUFFED SHELLS - DAMN DELICIOUS
From damndelicious.net
PUMPKIN STUFFED WITH EVERYTHING GOOD | RECIPES | PBS FOOD
From pbs.org
PUMPKIN STUFFING - JUST SAY YES
From jsyfruitveggies.org
SAVORY STUFFED PUMPKIN - HUNGER THIRST PLAY
From hungerthirstplay.com
STUFFED PUMPKIN RECIPE | WOOLWORTHS
From woolworths.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love