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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
  • Total Time
    Prep: 50 min. Bake: 1 hour + standing
  • Makes
    8 servings

Ingredients

  • 1 large pumpkin (5-1/2 to 6 pounds)
  • 1 teaspoon salt, divided
  • 1-1/2 pounds ground beef
  • 3/4 cup finely chopped onion
  • 1 small green pepper, chopped
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup finely chopped fully cooked ham
  • 2 eggs, beaten
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cider vinegar

Directions

  • 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
1 each: 285 calories, 13g fat (5g saturated fat), 114mg cholesterol, 595mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 23g protein.

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