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.
SAVORY STUFFED PUMPKIN
This baked pumpkin is so yummy you won't want to share!
Provided by Deepseer
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 38.6 g, Cholesterol 61.5 mg, Fat 16.4 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 7 g, Sodium 1036.1 mg, Sugar 10.9 g
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE
Steps:
- Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
- Make the Glaze (Optional): Whisk ingredients together in a small bowl and set aside.
Nutrition Facts : Calories 852 kcal, Carbohydrate 56 g, Cholesterol 116 mg, Fiber 10 g, Protein 26 g, SaturatedFat 27 g, Sodium 1161 mg, Sugar 18 g, Fat 63 g, ServingSize Makes 4 stuffed pumpkins, serving 8, UnsaturatedFat 0 g
DINNER IN A PUMPKIN
Dinner in a Pumpkin is a hearty casserole cooked right inside a pumpkin! Perfect for serving on Halloween night before the kids go trick or treating.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with foil. Thoroughly wash and dry the outside of the pumpkin. Cut the top off the pumpkin and clean out the pulp and seeds. Place the pumpkin on the baking sheet. Save the top.
- In a large skillet, sauté onion, celery, mushrooms, and garlic in butter. Add ground beef, sage, and thyme and cook until the beef is no longer pink. Drain the grease from the beef. Add salt, pepper, and water chestnuts.
- In a large bowl, mix soup, brown sugar, vinegar, and soy sauce.
- Add ground beef mixture and cooked rice to the bowl. Mix until everything is evenly coated with sauce. Empty bowl into the cleaned out pumpkin and replace pumpkin top.
- Bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven. After 1 hour and 15 minutes, remove the top and check the sides of the pumpkin for doneness. The outside of the pumpkin will turn a dark orange, and the inside of the pumpkin should be tender and easily scoop off the sides with a spoon. If the inside of the pumpkin is still not fully cooked, bake for an additional 10-15 minutes. The cooking time will vary depending on the size of the pumpkin. Sometimes I've cooked the pumpkin as long as an hour and a half before it is ready.
- Using hot pads, place the pumpkin onto a serving plate, remove the lid, and stir. Be sure to scoop off chunks of cooked pumpkin into the casserole as it is served. That's the best part!
Nutrition Facts : Calories 447 kcal, Carbohydrate 45 g, Protein 20 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 594 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
THANKSGIVING STUFFED PUMPKIN
My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt!
Provided by CRE8IVEONE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
- Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
- In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
- Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 55.6 g, Cholesterol 93.6 mg, Fat 33.5 g, Fiber 6.7 g, Protein 20.4 g, SaturatedFat 14.8 g, Sodium 1043.3 mg, Sugar 8 g
VEGETARIAN THANKSGIVING STUFFED PUMPKIN
Categories Vegetable Bake Thanksgiving Vegetarian Wheat/Gluten-Free Stuffing/Dressing Healthy
Yield 6-8 side dish
Number Of Ingredients 15
Steps:
- Pre-cook pumpkin: Carefully cut a circle around stem and remove top of pumpkin. Scrape out seeds and stringy pulp. Place pumpkin in casserole dish, add 1 inch of water to dish, place top back on pumpkin, and bake at 425 for 30 minutes. Remove from oven and set aside. While pumpkin is baking, prepare filling: Cook grains according to package directions. Separately, saute onions, garlic and celery in 2 TBSP olive oil until golden (do not brown). Add mushrooms and continue saute until most water has evaporated. Add walnuts, sherry, sage, thyme, cayenne and salt to taste. Saute for 1 minute. When grains are cooked, mix grains with onion mixture, shredded cheese, beaten egg and parsley in large bowl. Fill partially cooked pumpkin with the filling. Replace top. Add water if needed, to 1 inch. Bake stuffed pumpkin at 375 for 45 minutes. Any filling not used for stuffing pumpkin can be baked separately in a casserole dish for about 25 minutes. To serve, place pumpkin on attractive serving dish, cock top to side (to reveal stuffing), and garnish with a sprig of fresh sage. Scoop out filling and some of the sides of the pumpkin when serving. Great reheated!
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