Wednesday, October 10, 2012

Stuffed Pumpkin

One thing I always look forward to in the fall is pumpkins. When the spouse and I were newly married, we saw stuffed pumpkin in a cookbook. Intrigued, we tried it, and loved it. So, we make at least one every fall. Our CSA gave us a lovely little pumpkin in our last box. I use ground meat and rice, with onion, peppers, garlic, and herbs. The pumpkin itself is very nice with a little butter.

A great side benefit is the seeds. I rinse them thoroughly, making sure to separate them from any flesh. I spread the damp seeds on a cookie sheet, and sprinkle them with kosher salt and chili powder. I bake them in a 350 degree oven until crispy, about 10 minutes. they are a great snack.

Stuffed Pumpkin

1 10 inch diameter pumpkin
3 cups cooked rice
1 lb. ground turkey
1 medium white onion
2 medium yellow sweet peppers
1 tbsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
salt and pepper to taste
2 eggs, lightly beaten

Cut off top, remove seeds and loose flesh. Save the seeds for later. Brown meat, when mostly done, add onion and cook a few minutes. Add peppers, herbs, garlic, salt, and pepper, cook until onion and peppers are tender. Let meat cool.

Mix rice, meat mixture, and egg. Stuff mixture into pumpkin. Excess stuffing can be placed in a loaf pan, and bake with the pumpkin for the last 1/2 hour.

Pre-heat oven to 375 degrees. Place pumpkin in a shallow baking dish with about 3/4 inch of water. Bake until pumpkin is tender, about 45 minutes to an hour.

Remove from oven, let rest five minutes before slicing to serve. One pumpkin this size feeds three.

Happy Eating!


  1. Holy delicousness Batman!

    This is the reason to eat pumpkin. Until this recipe, I never knew you could eat pumpkin. This is an entirely balanced meal in one. It is amazing and I highly recommend it. It's fairly simple to make.


    Okay. So the recipe isn't kidding when it says 10" pumpkin. Yes, a large pumpkin roughly 10" x 10" which looked like it'll be too big until loading in the stuffing. This dish is very heavy to remove from the oven along with the scalding hot Pyrex of water the stuffed pumpkin sits in. Take care to not slosh the water.

    Either use all fresh herbs or all dried herbs. I used fresh basil, because it was what I had access to and it over-powered the other spices.

    This recipe feeds 5-7 people. I ate for a week.

  2. You do have to remember when using fresh herbs to use a lot less than you would dried.