Best Meat Stuffed Sugar Pumpkins Recipes

SAVORY STUFFED PUMPKIN

Savory Stuffed Pumpkin image

"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pumpkin (8 to 9 pounds)
Canola oil

Steps:

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.

STUFFED PUMPKIN DINNER

Stuffed Pumpkin Dinner image

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

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

MEAT-STUFFED SUGAR PUMPKINS

Meat-Stuffed Sugar Pumpkins image

Make and share this Meat-Stuffed Sugar Pumpkins recipe from Food.com.

Provided by Michelle of the shi

Categories Poultry

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 sugar pumpkin (approx. 2 lbs. each)
1 1/2 cups cooked white rice
1 teaspoon salt
1 1/3 lbs ground turkey
1 large onion, chopped
1 stalk celery, finely chopped
1 cup canned crushed tomatoes
2 eggs
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried thyme

Steps:

Wash each pumpkin. Cut top 1/4 off each pumpkin; remove and discard seeds and fibers. Cut the tops of the pumpkins into small cubes, trimming off and discarding the pumpkin skin from each cube. Mince the pumpkin cubes in a food processor until pumpkin meat is finely ground.
Preheat oven to 350 degrees.
In large skillet, saute meat until no pink remains. Add onion and celery and cook 5 minutes longer. Stir in minced pumpkin, rice, tomatoes, eggs, salt, basil and thyme.
Place pumpkins in roasting pan. Pack stuffing into pumpkins. Extra stuffing that overflows can be placed at the base of the pumpkins, in the pan.
Place a piece of aluminum foil over top and crimp it over the sides of the pan.
Bake 45 minutes or until pumpkins are just tender. Watch carefully at end of roasting time so pumpkins don't overcook.

Nutrition Facts : Calories 387.4, Fat 15.3, SaturatedFat 4.2, Cholesterol 225.3, Sodium 1345.4, Carbohydrate 28.4, Fiber 1.9, Sugar 4.4, Protein 32.2

STUFFED PUMPKINS

Stuffed Pumpkins image

Provided by Food Network

Number Of Ingredients 6

Ingredients

1 medium sized pumpkin, about 6 inches in diameter
3 cups cornmeal
1 1/2 cups buttermilk
1 1/2 cup water
1 1/2 large eggs
9 tablespoons vegetable oil

Steps:

Thoroughly clean the outside of the pumpkin. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine stuffing ingredients and mix well in a bowl. Fill the pumpkin with the stuffing. (Be sure to leave some space at top.) Cover with lid, and bake on an oiled cookie sheet for 50 minutes at 400 degrees. Lower the temperature to 375 degrees for 40 minutes or until the stuffing sets. (The stuffing is set when a fork is inserted in the center and comes out clean.)
Cut the pumpkin into eight sections and serve the wedges topped with either cranberry sauce or gravy