Stuffed Pumpkin Dinner

Stuffed Pumpkin Dinner

Stuffed Pumpkin Dinner

Stuffed pumpkin dinner just screams that Fall is here. Autumn is all about comfort food for me. Yummy turkey, pumpkins, vegetables freshly harvested and dinner rolls baking in the oven. I always try to grow a few pumpkins for the kids to carve in the vegetable garden. But, if you are like me growing just one or two pumpkins to carve as Jack-O-Lanterns is really not an option. I always end up with a whole patch full of varying sizes of pumpkins.

What to do with the medium to smaller sized has always been a dilemma for me

Instead of making a soup in the pumpkin I wanted something a little more hearty. The thought came to me, I stuff acorn squash, bell peppers, whole over-sized zucchini squash, so why not, a pumpkin. After all, it is a squash, right?

Stuffed Pumpkin Dinner Instructions

I amped up my usual bell pepper stuffing by adding a few more ingredients for flavor. The filling was created in a skillet and then stuffed tightly into the hollowed out pumpkin and baked in a slow cooker. I used the roasting tray so I could add more vegetables and some stock to enhance the flavor from below. Layering the vegetables and then meat/rice mixture really turned out nicely. It is a great presentation. Looks beautiful on the plate and all but the rind is consumed.

Stuffed Pumpkin Dinner

This is perfect for one of those quick meals from the slow cooker on a cool Autumn evening. I cannot believe I did not think of this sooner.

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Stuffed Pumpkin Dinner
Serves 8
Slow cooked stuffed pumpkin uses ingredients from your stuffed pepper recipe
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
119 calories
10 g
19 g
6 g
7 g
2 g
140 g
821 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
140g
Servings
8
Amount Per Serving
Calories 119
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 821mg
34%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 7g
Vitamin A
32%
Vitamin C
24%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small to medium sized pumpkin ( I used one about 6 inches in diameter so it would fit in my slow cooker)
  2. 1/4 lb ground beef
  3. 1/4 lb ground sausage
  4. 1/2 diced bell pepper
  5. 1/2 diced onion
  6. 3 cloves garlic, minced
  7. 1/4 cup uncooked rice
  8. 1/4 cup shredded cabbage
  9. 1/4 cup of cut fresh green beans
  10. 1/4 cup diced parsnip
  11. 1 tsp cumin
  12. 1 tsp Montreal Steak seasoning
  13. 1 tsp salt
  14. 3 tablespoons stewed tomatoes
  15. Roasting Pan Preparation
  16. 2 cups beef broth
  17. 1/2 onion cut into thick slices
  18. 1 stick celery cut into 3 pieces
  19. 1 carrot cut into 3 pieces
  20. 3 whole garlic cloves, peeled
Instructions
  1. In a medium skillet brown the meat with onions, peppers and garlic until meat is down and onions are translucent. Add the spices and stewed tomatoes. Cook until mixture blended. Rice will cook in the pumpkin.
  2. Cut a lid out of the pumpkin and clean out the seeds and inside membrane. Layer inside the pumpkin shredded cabbage, green beans, parsnips and meat mixture. Packing it tightly and ending with the meat mixture on top.
  3. In the bottom of a roasting pan add all ingredients. Add the rack and place the pumpkin on the roasting rack. Place roasting pan lid on top. If pumpkin lid will not fit cook it to the side. Cook on high for 3-4 hours until the pumpkin is tender and rice is cooked. (You can use the roasting vegetables to puree as a sauce or stock for a nice beef soup.)
  4. Remove from roasting pan and let sit until slightly cooled. Slice wedge pieces of pumpkin to serve. Serves 12
Notes
  1. Serve it at the table in the pumpkin and slice off sections for your family
beta
calories
119
fat
6g
protein
7g
carbs
10g
more
Pantry Friendly Cooking http://pantryfriendlycooking.com/

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Author:LeAnn

LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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