{"id":113862,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/stuffed-pumpkin-dinner\/"},"modified":"2024-10-28T11:10:22","modified_gmt":"2024-10-28T16:10:22","slug":"stuffed-pumpkin-dinner","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/stuffed-pumpkin-dinner\/","title":{"rendered":"Stuffed Pumpkin"},"content":{"rendered":"<p>Impressive, show-stopping stuffed pumpkin recipes look daunting, but they&#8217;re worth the effort for the deliciousness and pizzazz. A browned, tender pumpkin transforms into an edible cauldron, creating a perfect centerpiece for your <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-best-sunday-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/grandmas-best-sunday-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Sunday dinner<\/a>, holiday table, Halloween party or <a href=\"https:\/\/www.tasteofhome.com\/collection\/extra-cozy-potluck-recipes-for-fall\/\" data-name=\"www.tasteofhome.com\/collection\/extra-cozy-potluck-recipes-for-fall\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fall potluck<\/a>. This is honestly one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pumpkin-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-pumpkin-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pumpkin recipes<\/a> (and that&#8217;s saying something).<\/p>\n<p>You&#8217;ll need a couple of hours to prep and cook the stuffed pumpkin, but it&#8217;s great fun to make. First things first: Leave that jack-o&#8217;-lantern alone. Those massive carving pumpkins are best for the porch on Halloween. You&#8217;ll need something smaller, such as a good roasting or pie pumpkin. It has to fit in your oven, after all! Look for a mid-sized pumpkin about the size of your soup pot.<\/p>\n<p>Gather the family around to scoop out the pumpkin seeds. Then, stir together a quick, tasty filling made with ground beef, aromatics, vegetables and rice while the pumpkin simmers in a pot. With a big spoon, fill the pumpkin to the brim, then stick it in the oven and let the delicious smell of sweet squash and savory meat fill the house.<\/p>\n<h2>Ingredients for Stuffed Pumpkin<\/h2>\n<ul>\n<li><strong>Fresh pumpkin:<\/strong> Sugar, sugar pie or Hokkaido pumpkins are the best <a href=\"https:\/\/www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-name=\"www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">winter squash<\/a> for stuffed pumpkin recipes. Look for a pumpkin about 5-1\/2 to 6 pounds with a fairly symmetrical shape. Avoid pumpkins with soft spots, bruises or blemishes.<\/li>\n<li><strong>Salt:<\/strong> To tenderize the pumpkin, boil it in salt water. You&#8217;ll also need salt to season the filling.<\/li>\n<li><strong>Ground beef:<\/strong> We love <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-ground-beef\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-with-ground-beef\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ground beef recipes<\/a> because they&#8217;re affordable, filling and popular with people of all ages. You can use lower-fat ground beef here since there&#8217;s no risk of the filling drying out.<\/li>\n<li><strong>Vegetables and aromatics: <\/strong>Freshly chopped onions, crunchy green pepper and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">minced garlic<\/a> add flavor and texture.<\/li>\n<li><strong>Rice:<\/strong> In our meat-stuffed pumpkin recipe, the robust grain absorbs excess juices and makes for a filling but not heavy meal. We usually use plain white rice, but you can use other <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of rice<\/a>, like brown or wild.<\/li>\n<li><strong>Tomato sauce:<\/strong> Packed with moisture and flavor, tomato sauce brings the filling together. You can make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simple-pasta-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/simple-pasta-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade tomato sauce<\/a> or use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-jarred-pasta-sauce\/\" data-name=\"www.tasteofhome.com\/collection\/best-jarred-pasta-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">good jarred sauce<\/a>.<\/li>\n<li><strong>Ham:<\/strong> A bit of ham plays a surprisingly strong role in flavoring the filling, adding sweetness to offset the savory beef and complement the sweetness of the pumpkin. Go ahead and use leftover ham if you&#8217;ve got it.<\/li>\n<li><strong>Eggs:<\/strong> Two eggs enrich the filling and help bind the grains, meats and veggies together.<\/li>\n<li><strong>Herbs and spice:<\/strong> A pinch each of dried oregano and freshly cracked black pepper are all you need here.<\/li>\n<li><strong>Cider vinegar:<\/strong> Adding vinegar brightens up the richness of the meat and balances the flavors.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the pumpkin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069284\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_1.jpg?fit=700%2C1024\" alt=\"prepping the pumpkin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Wash the outside of the pumpkin. With a large paring or serrated knife, cut a 6-inch circle around the top stem. Remove the top and set it aside.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069285\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_2.jpg?fit=700%2C1024\" alt=\"hands scooping out the insides of the pumpkin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>With a big spoon, scoop out the seeds and loose fibers from inside the pumpkin. Either discard or reserve the seeds for another use.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Yep, this step is exactly the same as you&#8217;d do before <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-carve-a-pumpkin\/\" data-name=\"www.tasteofhome.com\/article\/how-to-carve-a-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">carving a pumpkin<\/a> for Halloween.<\/p>\n<h3>Step 2: Cook the pumpkin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069286\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_3.jpg?fit=700%2C1024\" alt=\"overhead of pumpkin in a dutch oven\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bring a large kettle or pot of water to a boil. Place the pumpkin in a large Dutch oven. Fill the Dutch oven with the boiling water to a depth of 6 inches. Stir in 1\/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove the pumpkin and drain it well. As soon as it&#8217;s cool enough, pat it dry inside and out.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> It&#8217;s important that there&#8217;s not excess moisture in the pumpkin for two reasons. First, it would dilute the filling and make it runny rather than robust. Second, extra moisture would continue to steam the pumpkin, potentially softening it too much.<\/p>\n<h3>Step 3: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069287\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_4.jpg?fit=700%2C1024\" alt=\"Cooking the filling in a skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large skillet, cook the ground beef, onion and green pepper over medium heat until the meat is no longer pink and the vegetables are tender. Drain well. Allow the mixture to cool slightly, then transfer it to a large bowl.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069288\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_5.jpg?fit=700%2C1024\" alt=\"Finished filling in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. Stir gently until combined.<\/p>\n<h3>Step 4: Stuff the pumpkin and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069289\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_6.jpg?fit=700%2C1024\" alt=\"overhead shot of the pumpkin in a shallow baking dish with a hand adding the filling into the top\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the hollow pumpkin in a shallow, sturdy baking pan. Firmly pack the beef mixture into the pumpkin. Replace the pumpkin top. Bake for one hour, leaving the pan uncovered. Remove and let stand for 10 minutes.<\/p>\n<h3>Step 5: Serve the meat-stuffed pumpkin recipe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069290\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_7.jpg?fit=700%2C1024\" alt=\"Cutting the pumpkin to serve\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Take off the pumpkin top to show the bubbling interior. If desired, use a paper towel to remove any excess moisture from the top of meat. Slice the pumpkin into wedges, and serve hot or warm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2069282 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVP24_4855_MF_10_17_1.jpg?fit=700%2C1024\" alt=\"Stuffed Pumpkin slices on two plates\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Stuffed Pumpkin Variations<\/h2>\n<ul>\n<li><strong>Change up the grain:<\/strong> White rice is easy and simple, but you can up the health factor by using a cooked <a href=\"https:\/\/www.tasteofhome.com\/collection\/whole-grains\/\" data-name=\"www.tasteofhome.com\/collection\/whole-grains\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">whole grain<\/a> instead. Think farro, quinoa or millet.<\/li>\n<li><strong>Lighten up:<\/strong> For a lighter dinner, replace all or part of the ground beef with ground turkey or chicken. (Look for dark meat if you can.)<\/li>\n<li><strong>Add cheese:<\/strong> For a gooey take on stuffed pumpkin recipes, add shredded cheese to the filling. Many <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheese-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cheese-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of cheese<\/a> will work, but we like to use a meltable cheese, such as mozzarella, Monterey Jack or cheddar.<\/li>\n<li><strong>Go vegan:<\/strong> You can omit all the meat and dairy here to make a hearty, seasonal <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegan-dinner-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/vegan-dinner-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegan dinner recipe<\/a>. Simply replace the ground beef and ham with a vegan-friendly protein. You can use drained beans, such as chickpeas, great northern or kidney. Simply saute them with the vegetables in Step 3 and proceed with the filling as written. You could also use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/vegetarian-brand-names\/\" data-name=\"www.tasteofhome.com\/collection\/vegetarian-brand-names\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">plant-based meat alternative<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Stuffed Pumpkin<\/h2>\n<p>All stuffed pumpkin recipes are most delicious fresh from the oven when the pumpkin is tender and the meat is juicy. You can still keep leftovers, but both the pumpkin and the rice in the filling will absorb liquid and may get a bit soggy. Store any leftover stuffed pumpkin in an airtight container in the refrigerator.<\/p>\n<h3>How long does stuffed pumpkin last?<\/h3>\n<p>In the fridge, stuffed pumpkin will keep for up to four days.<\/p>\n<h3>How do you reheat stuffed pumpkin?<\/h3>\n<p>We like to reheat our meat-stuffed pumpkin recipe in the oven. Place it on a baking sheet and bake at 350\u00b0 until heated through, about 30 minutes. To restore the ideal moisture to the filling, sprinkle some cool water over the top of the filling before baking.<\/p>\n<p>You can also reheat stuffed pumpkin in the microwave. This works especially well with single servings. Place a slice of stuffed pumpkin on a plate, sprinkle a bit of cool water on the slice and heat it on high in short bursts until steaming.<\/p>\n<h3>Can you make stuffed pumpkin ahead of time?<\/h3>\n<p>As mentioned above, stuffed pumpkins taste best freshly baked, so we don&#8217;t suggest using this as a <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-meals\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make-ahead dinner<\/a>. That said, you can prepare most of this recipe ahead of time and bake it just before serving.<\/p>\n<p>Prep the pumpkin (Step 1) up to two days ahead of time. Cover it tightly and keep it in the fridge until ready to fill. We don&#8217;t like to parboil the pumpkin beforehand since it will shrink and lose moisture in the refrigerator.<\/p>\n<p>You can also prepare the filling (Step 3) up to two days in advance. Prepare the meat and vegetables, stir the filling together as directed, cover the bowl tightly and refrigerate.<\/p>\n<p>Remove the filling from the fridge about an hour before you want to bake the pumpkin. As the filling comes to room temperature, you can parboil the pumpkin (Step 2). Then, fill and bake as directed in Step 4.<\/p>\n<h2>Stuffed Pumpkin Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069283\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVP24_4855_MF_10_17_2-MLedit.jpg?fit=700%2C1024\" alt=\"Finished stuffed pumpkin on a plate with a slice cut\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What can you do with pumpkin seeds?<\/h3>\n<p>We love to snack on <a href=\"https:\/\/www.tasteofhome.com\/article\/are-pumpkin-seeds-good-for-you\/\" data-name=\"www.tasteofhome.com\/article\/are-pumpkin-seeds-good-for-you\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pumpkin seeds<\/a>, which are packed with healthy fats, vitamins and minerals. <a href=\"https:\/\/www.tasteofhome.com\/article\/roast-pumpkin-seeds\/\" data-name=\"www.tasteofhome.com\/article\/roast-pumpkin-seeds\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Roasting pumpkin seeds<\/a> is easy\u2014you can even do it while you bake the pumpkin!<\/p>\n<h3>What can you serve with stuffed pumpkin?<\/h3>\n<p>We love to serve our stuffed pumpkin recipe as a show-stopping autumn dinner. It&#8217;s just so striking and festive\u2014perfect for a party or a holiday table. Look to pair it with a favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/potluck-side-dishes-to-feed-a-crowd\/\" data-name=\"www.tasteofhome.com\/collection\/potluck-side-dishes-to-feed-a-crowd\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potluck side dish<\/a>, or embrace fall favorites like <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-love-sweet-potatoes\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-love-sweet-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sweet potatoes<\/a>, Brussels sprouts or mushrooms. The pumpkin has veggies, protein and starch, but nobody ever says no to a loaf of crusty bread or a simple green salad. To gild the lily, present a delightful <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-pumpkin-dessert-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-pumpkin-dessert-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pumpkin dessert<\/a>!<\/p>\n<h3>Can you use this stuffing in other winter squash?<\/h3>\n<p>Yes, many <a href=\"https:\/\/www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-name=\"www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of winter squash<\/a> are fun to stuff (and some have easier seed removal!). You can stuff <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sausage-stuffed-butternut-squash\/\" data-name=\"www.tasteofhome.com\/recipes\/sausage-stuffed-butternut-squash\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butternut<\/a>, buttercup, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sausage-stuffed-acorn-squash\/\" data-name=\"www.tasteofhome.com\/recipes\/sausage-stuffed-acorn-squash\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">acorn<\/a> and kabocha squash. Don&#8217;t try to stuff spaghetti squash\u2014it&#8217;s a bit of a different beast. Look for a <a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-squash-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stuffed-squash-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stuffed winter squash recipe<\/a>, or use this filling and stuff several smaller squash rather than one huge pumpkin.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Stuffed pumpkin is the most festive fall dinner. A huge, round pumpkin filled to the brim with savory meat, rice and veggies is cozy, comforting and delicious!<\/p>\n","protected":false},"author":7061,"featured_media":2070472,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304162,307308,304993,304292,304007,303966,307320,304435,307389,304988,304408,304368,303887,306848,304268,307307,307383,307759,324623,307579,307559,304020,304005,304150,303883,304468,307614,307594],"categories-v2":[309439,310347,308481,308940,308305,308554,308495,310362,308837,310418,308935,308813,308745,308478,309603,259483,310342,310410,310724,309177,310563,310541,308594,308549,309434,308476,308875,310591,339211],"coauthors":[152278],"recommended_recipes":[{"post_title":"Pumpkin Lasagna","post_link":"\/recipes\/pumpkin-lasagna\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Lasagna_EXPS_PCBBZ17_45358_C03_23_5b.jpg"},{"post_title":"Great Pumpkin Dessert","post_link":"\/recipes\/great-pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Great-Pumpkin-Dessert_EXPS_FT23_10881_JR_0908_3.jpg"},{"post_title":"Pumpkin Stew","post_link":"\/recipes\/pumpkin-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Stew_exps1328_TH2028C37C_RMS.jpg"},{"post_title":"Pumpkin Cake","post_link":"\/recipes\/pumpkin-cake\/","post_image":"\/wp-content\/uploads\/2024\/05\/Pumpkin-Pecan-Cake_EXPS_TOHVP24_25601_MF_04_26_1.jpg"},{"post_title":"Pumpkin Alfredo with Chicken","post_link":"\/recipes\/pumpkin-alfredo-with-chicken\/","post_image":"\/wp-content\/uploads\/2020\/06\/Chicken-with-Pumpkin-Alfredo_EXPS_TOHON20_245487_B06_04_3b.jpg"},{"post_title":"Pumpkin Pie","post_link":"\/recipes\/traditional-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Traditional-Pumpkin-Pie_EXPS_FT23_9287_JR_0907_9.jpg"},{"post_title":"Pumpkin 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Chili","post_link":"\/recipes\/pumpkin-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Chili_EXPS_PCBBZ21_6004_B05_05_8b.jpg"},{"post_title":"Sausage & Rice Stuffed Pumpkins","post_link":"\/recipes\/sausage-rice-stuffed-pumpkins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sausage-Rice-Stuffed-Pumpkins_exps48902_HC143213D11_06_6bC_RMS.jpg"},{"post_title":"Pumpkin Chiffon Dessert","post_link":"\/recipes\/pumpkin-chiffon-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Stuffed Squash for Two","post_link":"\/recipes\/stuffed-squash-for-two\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24697_TH10525D29D.jpg"},{"post_title":"Pumpkin Dinner Rolls","post_link":"\/recipes\/pumpkin-dinner-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Dinner-Rolls_EXPS_PCBBZ20_18919_E01_15_3b.jpg"},{"post_title":"Pumpkin Harvest Beef Stew","post_link":"\/recipes\/pumpkin-harvest-beef-stew\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Harvest-Beef-Stew_exps74747_TH2379801D07_06_2bC_RMS.jpg"},{"post_title":"Sausage-Stuffed 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With a large paring or serrated knife, cut a 6-inch circle around the top stem. Remove the top and set it aside. With a big spoon, scoop out the seeds and loose fibers from inside the pumpkin. Either discard or reserve the seeds for another use. Editor's Tip: Yep, this step is exactly the same as you'd do before carving a pumpkin for Halloween.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the pumpkin","text":"Bring a large kettle or pot of water to a boil. Place the pumpkin in a large Dutch oven. Fill the Dutch oven with the boiling water to a depth of 6 inches. Stir in 1\/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove the pumpkin and drain it well. As soon as it's cool enough, pat it dry inside and out. Editor's Tip: It's important that there's not excess moisture in the pumpkin for two reasons. First, it would dilute the filling and make it runny rather than robust. Second, extra moisture would continue to steam the pumpkin, potentially softening it too much.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling","text":"Preheat the oven to 350\u00b0F. In a large skillet, cook the ground beef, onion and green pepper over medium heat until the meat is no longer pink and the vegetables are tender. Drain well. Allow the mixture to cool slightly, then transfer it to a large bowl. Add the rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. Stir gently until combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stuff the pumpkin and bake","text":"Place the hollow pumpkin in a shallow, sturdy baking pan. Firmly pack the beef mixture into the pumpkin. Replace the pumpkin top. Bake for one hour, leaving the pan uncovered. Remove and let stand for 10 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Serve the meat-stuffed pumpkin recipe","text":"Take off the pumpkin top to show the bubbling interior. If desired, use a paper towel to remove any excess moisture from the top of meat. Slice the pumpkin into wedges, and serve hot or warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Stuffed-Pumpkin_TOHVS24_4855_MF_10_17_7.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 285 calories","fatContent":"13g fat (5g saturated fat)","cholesterolContent":"114mg cholesterol","sodiumContent":"595mg sodium","carbohydrateContent":"20g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"23g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":6,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Stuffed Pumpkin","description":"Check out this video for how to make Stuffed Pumpkin","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/bd26UOgT\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/bd26UOgT-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer7483"},"reviewBody":"Am not a huge pumpkin\/gourd fan, but I made this with roasted butternut squash and it was pretty good.  I halved the squash, roasted it for 45 minutes at 400\u00b0, hollowed it out and then mixed it with the filling and restuffed the skin.  It turned out great and I actually got my son to eat squash!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angela2323"},"reviewBody":"<p>I love this showstopper! I followed the recipe exactly and it was wonderful! <strong>FUN<\/strong> to make as well!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Laurie"},"reviewBody":"I have been making this recipe since 1970's it's very good,but I found the time for boiling the pumpkin is way too long and the pumpkin soaks up a lot of water so I clean out and salt my pumpkin put the lid on and par roast it instead I also add some corn to the stuffing, it works and really improves the appearance of the stuffing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ltlmac2000"},"reviewBody":"Quick ?...in Step 1, do you think that the 6\" of water is being placed inside the pumpkin, or inside the dutch oven (e.g outside of pumpkin). Looks like a great recipe, but I can't find another pumpkin recipe that does this first. Most just bake the pumpkin with the ingredients inside. Thoughts?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Have Your Cake & Lose Weight too"},"reviewBody":"I had some left over sloppy joes and rice in the freezer.  I had a little left over pumpkin that I had served pumpkin dip in yesterday.  I cooked the pumpkin as per the directions.  I added the eggs to the thawed the rice and meat and stuffed the pumpkin.  I baked according to the directions and we had a fun \"new\" meal made from leftovers.  I am so happy I saw this recipe because I never would have thought to stuff a pumpkin and bake meat inside of it.  It was a very healthy well balanced meal as well.  thanks, Linda","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarthaCorwin"},"reviewBody":"Confusing as some of the instructions are missing.  I put the boiling water inside the pumpkin and did not find it had any result.  I followed all of the steps precisely and did not find this recipe to be one I would use again.  No offense to the author.  Just think some additional information is needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Stuffed Pumpkin","description":"Check out this video for how to make Stuffed Pumpkin","url":"http:\/\/content.jwplatform.com\/videos\/bd26UOgT-OOHHzDJg.mp4","duration":"1m28s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/7k52su88g5w550occb4cj7kek77601d0.jpg","advertising":"","jw_id":"bd26UOgT","jw_url":"http:\/\/content.jwplatform.com\/videos\/bd26UOgT-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/bd26UOgT\/poster.jpg?width=720","jw_publish_date":"2024-11-08T00:00:00"},"rms_legacy_id":"4855","romance_copy_dek":"A stuffed pumpkin recipe with a savory beef and rice filling embodies the best of fall: an abundant harvest of vegetables, cool nights that welcome cozy dinners, and a festive mood that makes us want to decorate with (and eat!) every color of squash.","enhanced_recipe_title":"Stuffed Pumpkin Dinner","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large pumpkin (5-1\/2 to 6 pounds)","IngredientText":"1 large pumpkin (5-1\/2 to 6 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt, divided","IngredientText":"1 teaspoon salt, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 pounds ground beef","IngredientText":"1-1\/2 pounds ground beef"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup finely chopped onion","IngredientText":"3\/4 cup finely chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small green pepper, chopped","IngredientText":"1 small green pepper, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups cooked rice","IngredientText":"1-1\/2 cups cooked rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (8 ounces) tomato sauce","IngredientText":"1 can (8 ounces) tomato sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup finely chopped fully cooked ham","IngredientText":"1\/2 cup finely chopped fully cooked ham"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 eggs, beaten","IngredientText":"2 eggs, beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried oregano","IngredientText":"1 teaspoon dried oregano"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon cider vinegar","IngredientText":"1\/2 teaspoon cider vinegar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Stuffed-Pumpkin-Dinner_EXPS_TOHVP24_4855_MF_10_17_2.jpg","RecipeId":4855,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Stuffed Pumpkin Dinner Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"56883\" ol-id=\"T0736P8\"]","RecipeAttachmentFileName":"Stuffed-Pumpkin-Dinner_EXPS_TOHVP24_4855_MF_10_17_2.jpg","ContributorId":null,"Firstname":"Christin","Lastname":"Holt","City":"Kingsburg","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 50 min. 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