Stuff it!

Stuffed Pumpkin Bake - ground beef or sausage, rice and heavy cream combine with herbs and spices for a yummy fall meal. And best of all, serve it in the baked pumpkin!

Can you guess what’s inside?

No, not candy corn. It’s an experiment … a tasty, savory idea that was tweaked and twisted and tested until my family deemed it delicious enough to eat for dinner. Whew!

Will they eat it, or will they not eat it?

That’s always the question.

 

Farmgirl’s Stuffed Pumpkin

You will need one small- to medium-sized pumpkin or two pie pumpkins.
Cut the top off the pumpkin, remove lid and clean the inside. Be sure to scrape the interior walls gently, so you don’t remove much of the tasty flesh. Have extra time? Make roasted pumpkin seeds.

The next step requires:

  • 1.5 lbs. ground beef or ground sausage
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • salt and pepper to taste

p3

Add garlic, shallot and seasonings to ground beef.

Brown in skillet. Drain.

p5

While ground beef is cooking, prepare Rice Pilaf according to package directions.

When rice is done, combine with ground beef.

Preheat oven to 350 degrees.

In a small bowl, mix:

  • 3 Tbsp. fresh parsley, chopped
  • 1/4 cup Lea & Perrins Worcestershire Sauce
  • 1/2 Tbsp. granulated sugar (optional)

Pour mixture into rice and beef. Gently combine.

  • Stir in 1/2 cup shredded mozzarella or cheese of your choice.

Now it’s time to stuff it!

Fill the cavity with the beef mixture. Lightly pack into the pumpkin.

Stuffed Pumpkin Bake - ground beef or sausage, rice and heavy cream combine with herbs and spices for a yummy fall meal. And best of all, serve it in the baked pumpkin!

Top off with a 1/2 cup of heavy cream. Put on the lid and place pumpkin on a baking sheet coated with cooking spray.

Bake at 350 degrees for 50-90 minutes (depending on the size of your pumpkin). You will know it’s ready when a knife can be easily inserted into the flesh of the pumpkin.

Remove from oven, take off the lid and have a look …

Stuffed Pumpkin Bake - ground beef or sausage, rice and heavy cream combine with herbs and spices for a yummy fall meal. And best of all, serve it in the baked pumpkin!

Yum!

When serving, be sure to get a spoonful of the pumpkin flesh along with the beef mixture.

It’s a truly tasty — and nutritious — combination I hope you’ll love.

Let me know what you think!

Note: You could also add mushrooms or your favorite veggies to the mix!

***UPDATE***

I’ve created a new recipe for sausage-stuffed pumpkin. You can also make stuffed pumpkin in the slow cooker.

 

Go exploring! You may enjoy these previous posts.

6 Comments

  • comment-avatar
    Jenny from UBetcha Apparel & In A Mini Skirt October 28, 2010 (8:41 am)

    I’m on the hunt for small pumpkins right now.

    This sounds fantastic!!!

  • comment-avatar
    Cindy October 28, 2010 (8:59 am)

    What a wonderful idea. It sounds delicious and easy to prepare. I must make it this weekend for sure.

  • comment-avatar
    Mary Poppins October 28, 2010 (2:28 pm)

    Is that your next Iron Chef entry??

  • comment-avatar
    Farmgirl October 29, 2010 (2:19 pm)

    Yes, Mary!

  • comment-avatar
    Julie Pugh November 6, 2010 (11:43 am)

    I am “un-Halloweening” today and so I plan on making this recipe tonight with my castaway pumpkins!!!!

  • comment-avatar
    Julie November 8, 2010 (5:27 pm)

    Well, I carved, I unstuffed, and restuffed with this delicious recipe. I loved it! SUCH a cool idea. I would make it again next fall (or this fall!) to WOW a crowd. Oh, and I am a huge mushroom fan so I did add a package of mushrooms to my ground beef mixture.

    The soft pumpkin adds such a nice flaver to the rice/beef mixture.

    Great recipe, Jen! You are my hero!!