4.9 from 99 votes
Dinner in a Pumpkin
This Dinner in a Pumpkin recipe is a family-favorite tradition and it's just as delicious as it is fun to make! The pumpkin is filled with veggies, wild rice, Italian sausage and fresh herbs.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 340 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 (6 inch) pumpkin pie pumpkins (or 1 regular medium-size pumpkin)
- 1 pound Italian sausage mild, or hot, casings removed
- 1 small yellow onion diced
- 1 cup red bell pepper , diced
- 1 large carrot , shredded
- 2 ribs celery , chopped
- 4 cloves garlic , minced
- 2 teaspoons fresh thyme , chopped, (or 3/4 teaspoon dried thyme)
- 2 teaspoons fresh Rosemary , chopped, (or 3/4 teaspoon dried rosemary)
- 2 teaspoons fresh sage , chopped, (or 3/4 teaspoon dried sage)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 cups cooked wild rice
Instructions
- Prep Pumpkin: Cut the top off of the pumpkin, leaving a large enough opening to fit hand and spoon inside to remove seeds (like you would a Jack-o-lantern). Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. Season the inside of the pumpkin with some salt and pepper.
- Preheat the oven to 350 degrees F.
- Brown Meat: Remove casings from sausage and add to a skillet over medium-high heat. Cook, breaking it into small pieces, until browned. Use paper towels to blot out some of the grease, if necessary.
- Add Veggies: Add onion, carrots, bell pepper and celery and sauté for 8-10 minutes. Add garlic, thyme, rosemary, sage and salt and pepper. Stir in cooked wild rice.
- Spoon mixture into pumpkins and place the lid/stem back on top.
- Bake: Place the pumpkin on a lined or greased baking sheet and place it on the lowest rack of your oven (or whatever rack positions the pumpkin to cook in the center of the oven). Bake for 50-60 minutes, or until the inside pumpkin flesh is tender when poked with a fork.
- Serve: Scoop some of the delicious cooked pumpkin from the sides of the pumpkin as you spoon the mixture out into bowls. Top with hot sauce and additional salt and pepper, if desired.
Cup of Yum
Notes
- Yield: Each 6 inch pumpkin will serve two people. (Recipes serves 6)
- Make Ahead Instructions: The meat and rice filling mixture can be made up to 2 days ahead of time, stored in the fridge. Add to pumpkin before baking. The entire pumpkin, with filling could be assembled a day ahead of time, stored in the fridge.
- Freezing Instructions: Spoon the mixture in a freezer-safe container and freeze for up to 2 months.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
17g
(6%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
57mg
(19%)
Sodium
963mg
(40%)
Potassium
408mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2920IU
(58%)
Vitamin C
37mg
(41%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 963mg | 40% |
| Potassium | 408mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2920IU | 58% |
| Vitamin C | 37mg | 41% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.