United States Recipe!A gluten-free Savory Stuffed Pumpkin for Thanksgiving Dinner is a perfect side dish for the Thanksgiving table.
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.
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.
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.
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.
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.
Savory Stuffed Pumpkin for Thanksgiving Dinner
- 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
- 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.
- 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.
- Varies Pumpkins cook differently based on size and type.
- Check the pumpkin to see if it needs more tome before stuffing.
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