Dinner in a Pumpkin
A delicious savory stuffed pumpkin recipe perfect for Halloween dinner or any fall feast.
Servings: 6 people
- 2 Small pie pumpkins
- 1 lb Ground turkey Sub lentils for vegetarian
- 1 Onion diced
- 1 Carrot chopped
- 2 Celery stalks chopped
- Additional vegetables like mushrooms or peppers optional
- 2 cans Cream of Chicken Soup Sub Mushroom soup for vegetarian
- 2 cups Cooked rice Sub rice & quinoa blend for vegetarian
- 1 Tb Worcestershire sauce
- 1/2 tsp Oregano Dried
Wash and dry pumpkins
Cut through top to create a lid and scoop out all pulp and seeds, cleaning out all strings attached to the sides
This can be done 1-2 days in advance and stored covered in the fridge.
Sauté vegetables in olive oil until onion becomes slightly translucent
Add ground turkey and brown with seasoning salt and oregano
Stir in soup mix and cooked rice
Can be made 1 day in advance and stored covered in the fridge.
Baking Your Pumpkin
Preheat oven to 375°
Fill each pumpkin with half of the casserole mixture leaving 1" of space at the top for bubbling.
Replace the pumpkin lid and place on baking sheet.
Move oven rack so pumpkins are located in the center
Bake 1 hour 15 minutes until the pumpkin flesh is soft enough to pierce easily with a fork on the inside of each pumpkin. Replace lid and continue baking if needed.