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Baked dinner in a pumpkin by Salt Lake Party Stylist
Print Recipe

Dinner in a Pumpkin

A delicious savory stuffed pumpkin recipe perfect for Halloween dinner or any fall feast.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: Comfort food, Halloween, Pumpkin
Servings: 6 people
Calories: 385kcal

Equipment

  • Baking sheet
  • Metal scoop
  • Sharp knife
  • Large skillet

Ingredients

  • 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

Instructions

Prepare Pumpkins

  • 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.

Casserole Filling

  • 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.