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    Home » Recipes » Dinner » Savory Stuffed Pumpkin for Thanksgiving Dinner

    Savory Stuffed Pumpkin for Thanksgiving Dinner

    Published: Oct 26, 2016 Modified: Nov 13, 2021 by Lizzy

    131 shares
    Jump to Recipe
    pumpkin with stuffed rice and ground beef

    United States Recipe!A gluten-free Savory Stuffed Pumpkin for Thanksgiving Dinner is a perfect side dish for the Thanksgiving table.

    Savory Stuffed Pumpkin for Thanksgiving Dinner
    As this time of year starts rolling around, I start practicing on different recipes for what I will make for Thanksgiving Day. There is a rule that I follow for the holidays - DO NOT TRY A NEW RECIPE ON THAT DAY! When you have 20 people coming to your home for dinner and something does not come out right, I assure you everyone will notice. I have done this before and it was not pretty.

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    The other trick I learned was practicing on my side dishes to see which one I will like the best. This is a little selfish on my part because I love food and like to make sure I'm excited about my own meal not just for everyone else.

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    I think that is the problem some people have in cooking. They cook what others will like verses what they would love to eat. I assure you if you love, they will too.

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    My favorite part about this time of year is pumpkin. I love this wonderful vegetable so much I like trying out a new recipe to see if I can enhance this beautiful vegetable.

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    The deep orange color brightness any plate but most of all the natural sweetness is a delightful combination to any protein you serve. This dish is very easy to make but it is full of flavor and perfect to serve with a turkey for Thanksgiving.

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    Savory Stuffed Pumpkin for Thanksgiving Dinner

    Savory Stuffed Pumpkin for Thanksgiving Dinner is a perfect side dish for the table. 
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    Course: Side Dish
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 6
    Calories: 452kcal
    Author: Lizzy Cascalheira

    Ingredients

    • 1 medium pumpkin cut in half
    • 1 chopped onion
    • 1 pound of ground beef
    • 1 cup of cooked rice
    • ¼ cup of pinenuts
    • 1 cup of peas
    • ⅓ cup of chopped parsley
    • 3 garlic cloves
    • 1 tsp of garlic salt
    • 1 tsp of onion powder
    • 4 tablespoon of olive oil

    Instructions

    Prepare Pumpkin

    • Cut your pumpkin in half and scrape the seeds out until nice and clean.
    • Poke holes in the shell with a fork, about 5 times.
    • Coat the inside of the shell with olive oil and the pan to cook the pumpkins.
    • Season the inside of the pumpkin.
    • Turn shell down on the pan and put in the oven for 30 minutes in a 375 degree oven.

    Prepare the Inside

    • Cook 1 cup of rice to packages instructions.
    • Chop your large onion and saute in 1 tablespoon of olive oil.
    • Take the onions out and place them in a large bowl.
    • Saute you ground beef and season. Sprinkle chopped parsley when beef is half done.
    • Once it’s done, drain fat from the beef and place in the bowl with onions.
    • Toast your pine nuts in the pan and place in the bowl.
    • Place more of the parsley in the bowl.
    • Pour your rice into the bowl and mix everything together.

    Prepare Both

    • Take your pumpkin out and let cool for about 15 minutes.
    • Spoon your rice in each shell of the pumpkin until they are full.
    • Sprinkle more season on top and a little parsley on top.
    • Once your done make a teepee of aluminum foil and place on top of the stuffed pumpkins.
    • Place into the oven and cook for about 1 hour.
    • Check the pumpkin and see if the shell is soft with a fork.
    • Then place uncovered for another 30 minutes until the top is all crispy.
    • Enjoy!

    Notes

    • Varies Pumpkins cook differently based on size and type. 
    • Check the pumpkin to see if it needs more tome before stuffing.

    Nutrition

    Serving: 6g | Calories: 452kcal | Carbohydrates: 45.7g | Protein: 29.3g | Fat: 17.3g | Saturated Fat: 4.1g | Cholesterol: 68mg | Sodium: 62mg | Fiber: 7.5g | Sugar: 8g
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    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

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    HI! I'm Lizzy

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    I was born in Reims, France to Portuguese parents. Being exposed to different cultures growing up has given me a passion for exploring new places and foods to cook! So follow me to the kitchen to enjoy a journey full of flavors. > Read More

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