Stuffed Sugar Pumpkin Recipes

STUFFED PUMPKIN II

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.

STUFFED PUMPKIN DINNER

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.

SAVORY STUFFED PUMPKIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a lid off the top of the pumpkin; discard seeds and pulp. Reserve lid.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Heat butter in another pan over medium-high heat. Add celery and onion and saute until tender, 5 to 7 minutes. Remove from heat and stir into the ground beef.
• Mix soup, cooked rice, mushrooms, soy sauce, and brown sugar together in a large bowl. Add beef mixture and stir well.
• Stuff the pumpkin with the mixture and replace the lid. Place on a rimmed baking sheet.
• Bake in the preheated oven until pumpkin is soft, 1 to 2 hours. Serve in pumpkin. Add some of the baked pumpkin to each serving.

MEAT-STUFFED SUGAR PUMPKINS

Steps:

• Wash each pumpkin. Cut top 1/4 off each pumpkin; remove and discard seeds and fibers. Cut the tops of the pumpkins into small cubes, trimming off and discarding the pumpkin skin from each cube. Mince the pumpkin cubes in a food processor until pumpkin meat is finely ground.
• Preheat oven to 350 degrees.
• In large skillet, saute meat until no pink remains. Add onion and celery and cook 5 minutes longer. Stir in minced pumpkin, rice, tomatoes, eggs, salt, basil and thyme.
• Place pumpkins in roasting pan. Pack stuffing into pumpkins. Extra stuffing that overflows can be placed at the base of the pumpkins, in the pan.
• Place a piece of aluminum foil over top and crimp it over the sides of the pan.
• Bake 45 minutes or until pumpkins are just tender. Watch carefully at end of roasting time so pumpkins don't overcook.

QUINOA-STUFFED SUGAR PUMPKIN

Steps:

• Preheat the oven to 350°F. Use a sharp knife to cut a circle around each pumpkin stem. Carefully pull on the stems to remove the tops of the sugar pumpkins. Reach inside with a spoon and remove the seeds and strings. Lightly grease and salt the inside of each pumpkin. Replace the tops and bake until fully cooked-the inside flesh should be soft and easily pierced by a fork yet still maintain its structure-about one hour.
• Meanwhile, place the quinoa in a fine-mesh strainer and rinse in cold water for several minutes.
• Heat 1 teaspoon Earth Balance in a one-and-one-half -quart saucepan on medium-low heat. Stir in the onions and cook until softened, about 5 minutes. Add the quinoa, half a teaspoon salt, and two cups water and bring to a boil on high heat. Reduce the heat to medium-low and simmer, covered, until all of the water is fully absorbed, 18 to 20 minutes. Remove from the heat.
• Add the apples, cinnamon, ginger, cranberries, pecans, and one tablespoon Earth Balance to the hot quinoa and stir until well combined and the buttery spread has melted.
• Fill the hot pumpkins with the quinoa mixture. Use the pumpkin tops or, if they're too soft, aluminum foil to cover the pumpkins and bake until heated throughout, about 30 minutes. Remove from the oven and let rest for five minutes. Remove the tops or foil, slice each pumpkin in half, and serve.

SAVORY STUFFED PUMPKIN

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.

BAKED STUFFED PUMPKIN

Steps:

• Cut off top of pumpkin and scoop out seeds. Cook potatoes. While potatoes are cooking, saute onion and hamburger in butter or oleo. Mash potato and hamburger together (do not add milk). Add cinnamon, poultry seasoning, salt and pepper; mix well, and stuff the pumpkin. Bake at 350 degrees F for 1-1/2 to 2 hours or until a fork goes through the pumpkin easily.

STUFFED SUGAR PUMPKIN

Steps:

• 1. In 1-quart saucepan, heat water to boil- ing over high heat. Stir in wild rice and 1/2 t salt. Return to boiling. Cover; reduce heat to low and cook 40 to 45 minutes or until rice is tender and all water is absorbed. 2. Heat oven to 350F. Cut top off pumpkin; wrap and refrigerate for another use. Remove and discard seeds and fibers from center of pumpkin. Place 1/2 inch water in bottom of shallow roasting pan. Set pumpkin in water in pan. 3. In large skillet, heat oil over medium-high heat. Add venison and saute until browned. Remove skillet from heat. Set aside 1 T green onions and stir remaining onions, the cooked rice, sage, remaining 1/2 t salt, and the pepper into venison. Spoon meat mixture into pumpkin and cover top with aluminum foil. 4. Bake stuffed pumpkin 45 to 60 minutes or until pumpkin is tender when pierced with a fork. Add more water to roasting pan as necessary to keep pumpkin from sticking. 5. Remove and discard foil from pumpkin. Transfer pumpkin to serving dish; sprinkle with reserved green onions. To serve, cut pumpkin into wedges. With a spoon and serving fork, place a wedge of pumpkin and some stuffing on each plate. Recipe By : TheCook121 From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

SAVORY BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350F degrees.
• Wash and dry the pumpkin. Cut a circle out of the top of the pumpkin at a 45 degree angle and set aside.
• Scoop out the seeds and threads as best you can using a large spoon or a pumpkin scoop. (You can save the seeds, clean them, season with salt and roast for delicious pumpkin seeds if you'd like.)
• Season the inside of the pumpkin with salt and pepper and place it on a baking dish.
• Cut bread into cubes, place in a bowl and set aside.
• Heat olive oil in a skillet over medium heat. Add diced onion, celery, garlic, salt to taste, sage and rosemary and sauté for about 30 seconds to a minute.
• If the sausages are in casings, remove and discard the casings. Add the sausage to the skillet and cook with spices and vegetables until fully cooked through and browned. Add the chopped apples to the skillet and cook for another 3-4 minutes.
• Add the skillet mixture to the bowl of cubed bread and stir. Mix the cooled chicken broth with eggs in a separate bowl and combine. Pour the chicken broth and eggs mixture into the filling bowl and toss. Add dried cranberries to the filling.
• Fill the prepared pumpkin with the meat filling, cover the lid on top. Bake the stuffed pumpkin for 40 minutes, then open the lid and cook for another 20 minutes.
• Let stand for 10 minutes before serving. (Be careful when moving the dish, as the pumpkin can be fragile.)