This particular Stuffed Pumpkin is a meal our youngsters stay up for each season and has turn into certainly one of our favourite Fall meals traditions! It’s a hearty, nutritious meal that’s filled with taste and served proper from the pumpkin!
Festive and Delicious Stuffed Pumpkin Dinner
When you begin speaking to individuals about their household traditions, meals appears to be a standard theme. It solely is smart although – what else brings household collectively quicker than a scrumptious meal? I keep in mind my Grandma saying that if you need individuals to all the time need to come back over to your home, then all the time have good meals round. How proper she was.
This enjoyable and festive dinner is a type of traditions. Wild rice, floor beef and mushrooms are coated in a scrumptious, flavor-packed sauce and prepare dinner proper within the pumpkin. When it’s achieved baking, you scoop it out, proper together with the superbly cooked pumpkin. It is so hearty and filled with scrumptious fall flavor- making it a meal we stay up for all season lengthy!
Ingredients You’ll Need to Make Stuffed Pumpkin:
- Pumpkin
- Ground Beef
- Celery
- Onion
- Mushrooms
- Wild Rice
- Water Chestnuts
- Cream of Mushroom Soup
- Garlic
- Butter
- Brown Sugar
- Soy Sauce
- Apple Cider Vinegar
- Rubbed Sage
- Dried Thyme
- Salt & Pepper
How to Make Stuffed Pumpkin:
- Clean out your pumpkin. Wash and dry the pumpkin and minimize off the highest. Make certain the entire is sufficiently big to scoop the filling out when it’s achieved baking. I wish to make it possible for I minimize on an angle so the lid will sit on prime with out falling into the pumpkin whereas its baking. Use a big metallic spoon to scrub out the within of your pumpkin. Don’t neglect to scrape the underside of the lid, too!
- Saute the veggies. In a big skillet, saute the onions, celery, mushrooms, garlic and water chestnuts over medium warmth till the onion is translucent and the greens begin to get tender. Remove from the skillet and put aside.
- Cook the meat. In the identical skillet, prepare dinner the bottom beef and seasonings till the meat is crumbled and cooked by. Remove from the warmth.
- Make the filling. In a big bowl, whisk collectively the soup, brown sugar, soy sauce and vinegar. Add the cooked rice, greens, and floor beef. Stir to mix.
- Stuff the pumpkin. Pour the rice combination into your clear pumpkin. Put the highest on, and place your pumpkin on a parchment lined baking sheet.
- Bake. Bake in a 400 diploma oven for an hour, or till your pumpkin is tender. Larger pumpkins can take longer, so if it’s not fairly achieved, proceed cooking in 15 minute intervals or till you’ll be able to simply pierce the within of the pumpkin with a fork.
- Serve! To serve, scoop out the filling- ensuring to scrape the within to get a beneficiant serving of the scrumptious cooked pumpkin as nicely!
Tips & Suggestions:
Make particular person stuffed pumpkins. Instead of a big pumpkin, prepare dinner the filling in small particular person sized pumpkins! They will prepare dinner lots quicker, so alter the time accordingly. Start with half-hour and test for doneness.
Skip the pumpkin. For an easier dinner, make the filling and stir in cubed butternut squash. Bake in a casserole dish at 400 levels for 30-35 minutes or till the squash is tender.
How to retailer leftover stuffed pumpkin. Scoop out all the filling, together with the cooked pumpkin, and put in an hermetic container. Store within the fridge for 2-3 days.
What form of rice can I exploit for stuffed pumpkin? I like to make use of a wild rice mix, however you can too use white or brown rice.
Use no matter veggies you want! We love mushrooms, however be happy to go away them out in case you’re not a fan. Or strive substituting totally different greens as nicely.
Looking for More Pumpkin Recipes?
Stuffed Pumpkin
This particular Stuffed Pumpkin is a meal our youngsters stay up for each season and has turn into certainly one of our favourite Fall meals traditions! It’s a hearty, nutritious meal that’s filled with taste and served proper from the pumpkin!
Servings: 8 servings
Calories: 797kcal
-
Preheat oven to 400℉. Line a baking sheet with parchment paper.
-
Wash and dry the skin of your pumpkin. Cut a large circle across the prime of the pumpkin (wider than you usually minimize it while you carve a pumpkin) and clear out the seeds and pulp from the within of the pumpkin.
-
In a big skillet, saute onion, celery, mushrooms, garlic and water chestnuts over medium excessive warmth for 5-6 minutes till they turn into tender and the onions are translucent. Remove from pan right into a bowl and put aside.
-
In the identical pan, warmth over medium excessive and add floor beef, sage, thyme, salt, and pepper and prepare dinner till the bottom beef is cooked by.
-
In a small mixing bowl, add the cream of mushroom, brown sugar, and soy sauce. Whisk to mix. Add to the bottom beef together with the veggies, and cooked wild rice. Stir nicely to mix every little thing.
-
Add combination to your cleaned out pumpkin and put the highest on the pumpkin. Place on the baking sheet and bake for 1 hour. The time it takes to prepare dinner will fluctuate relying on how huge your pumpkin is. After an hour, you’ll be able to test to see if it is achieved. The outdoors of the pumpkin might be a darkish orange, and the within might be fork tender when it’s achieved. If it is not achieved, let it prepare dinner for one more 10-Quarter-hour. Continue baking till it’s achieved. Larger pumpkins can take as much as 2 hours!
-
When the pumpkin is finished, take away it from the oven and switch to a serving platter. Open the lid and provides it a stir. When you might be serving, scoop pumpkin with every spoonful. Enjoy!
*You can use small particular person pumpkins as a substitute of 1 giant pumpkin if you need. The prepare dinner time might be lots quicker utilizing small pumpkins and so alter accordingly.
Calories: 797kcal | Carbohydrates: 117g | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 963mg | Potassium: 1719mg | Fiber: 10g | Sugar: 21g | Vitamin A: 19627IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 7mg
www.superhealthykids.com
Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here you will discover plenty of scrumptious recipes filled with fruits and veggies, ideas for getting your youngsters to eat higher and turn into intuitive eaters and plenty of assets for feeding your loved ones.