Stuffed Pumpkin Ii Recipes

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STUFFED PUMPKIN DINNER



Stuffed Pumpkin Dinner image

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

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

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.

STUFFED PUMPKIN



Stuffed Pumpkin image

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

1 1/2 cups chestnuts
1/2 cup plus 2 tablespoons olive oil
1 pound fresh porcini mushrooms, trimmed and cut into 1/2-inch pieces
1 pound fresh chanterelle mushrooms, trimmed and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
1 loaf (1 pound) Pullman or other white sandwich bread, cut into 3/4-inch cubes
1 pound carrots, peeled and diced
2 large onions, finely chopped
8 celery stalks, diced
1 large sweet potato, peeled, cored, and diced
4 garlic cloves, minced
2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
4 Granny Smith apples, peeled and diced
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh rosemary
1 tablespoon finely chopped fresh sage
1/2 cup finely chopped fresh flat-leaf parsley leaves
3 large eggs
1 cheese pumpkin (10 to 12 pounds)

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.

DINNER IN A PUMPKIN II



Dinner in a Pumpkin II image

The beef, rice and vegetables will be a dinner surprise when this pumpkin dish is placed on your table!

Provided by Joan

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 6

Number Of Ingredients 16

1 small sugar pumpkin
2 onions, chopped
2 cups diced celery
¼ cup shortening
5 pounds lean ground beef
½ teaspoon ground black pepper
1 (20 ounce) bottle ketchup
3 cloves crushed garlic
5 teaspoons salt
3 tablespoons Worcestershire sauce
2 (15 ounce) cans tomato sauce
¼ cup soy sauce
1 (4.5 ounce) can mushrooms, drained
2 tablespoons brown sugar
1 (10.75 ounce) can condensed cream of celery soup
2 cups cooked white rice

Steps:

  • Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith.
  • In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes.
  • In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture.
  • Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.

Nutrition Facts : Calories 1381.7 calories, Carbohydrate 67.5 g, Cholesterol 289.3 mg, Fat 90 g, Fiber 5 g, Protein 75.1 g, SaturatedFat 34.3 g, Sodium 5167.6 mg, Sugar 36.6 g

SAVORY STUFFED PUMPKIN



Savory Stuffed Pumpkin image

"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pumpkin (8 to 9 pounds)
Canola oil

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed With Everything Good image

I heard an interview on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table." The author describes this as a great dish that far surpasses the description or list of ingredients. She also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. The recipe I'm posting here is the one the interviewer absolutely raved about on the program! (I'm subbing vegetarian bacon for the real bacon. Too me the flavor is the same and you don't have all the bad stuff in real bacon.)

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs whole pumpkin
salt and freshly ground pepper
1/4 lb stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2 -4 garlic cloves, split, germ removed, and coarsely chopped (to taste)
4 slices vegetarian bacon, cooked until crisp, and chopped
1/4 cup snipped fresh chives (green onions) or 1/4 cup sliced scallion (green onions)
1 tablespoon fresh thyme, minced
1/3 cup heavy cream
1 pinch of freshly grated nutmeg

Steps:

  • As written:.
  • Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
  • Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away 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 or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix 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. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.).
  • Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or 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. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.
  • Serving:.
  • You have choices:you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
  • Storing:.
  • It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
  • Greenspan's Stuffing Ideas:.
  • There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice - when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

STUFFED PUMPKIN



Stuffed pumpkin image

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

1 medium-sized pumpkin or round squash (about 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chilli flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
pomegranate seeds, to serve

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 II



Stuffed Pumpkin II image

This is really a pretty presentation. I have had many compliments, and it's very easy. Simply hollow out a pumpkin and fill it with your favorite stuffing.

Provided by Allrecipes Member

Categories     Squash Side Dishes

Time 1h25m

Yield 8

Number Of Ingredients 2

1 medium sugar pumpkin
1 (6 ounce) package dry bread stuffing mix

Steps:

  • Cut a hole in the top of the pumpkin and remove the seeds and pulp.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare stuffing according to directions. Stuff the pumpkin.
  • Bake in the preheated oven 1 hour, or until tender.

Nutrition Facts : Calories 133.7 calories, Carbohydrate 29.1 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.3 g, Sodium 339.9 mg, Sugar 4.5 g

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed with Everything Good image

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

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

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.

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From therecipes.info


ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
2015-10-06 Here's how it's done: Step 1 - Cut the top of the pumpkin and remove the stringy, seedy innards then brush the inside of the pumpkin with some oil and season generously. Step 2 - Saute the onions, garlic and mushrooms. Step 3 - Mix all of the filling ingredients up in a bowl then stuff them tightly inside the pumpkin.
From avirtualvegan.com


STUFFED ROASTED PUMPKIN RECIPE - ALDI
Preheat the oven to 200°C (180°C fan forced). Drizzle oil over pumpkin, then rub all over to coat. Wrap pumpkin in baking paper and enclose in foil. Use a knife to cut through foil and make three slits in the base of the pumpkin. Place on a wire rack set over a roasting pan and roast for 2.5 hours or until slightly tender.
From aldi.com.au


STUFFED PUMPKIN II - SQUASH - WORLDRECIPES.ORG
Simply hollow out a pumpkin and fill it with your favorite stuffing. 134 calories; protein 4.3g; carbohydrates 29.1g; fat 0.9g; cholesterol 0.2mg; sodium 339.9mg. prep:15 mins
From worldrecipes.org


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