Beef Stuffed Pumpkin Recipe

Name: Beef Stuffed Pumpkin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Pumpkin, (5-6 lb) or possibly (2-3 lb) pumpkins; 2 tsp Salt, divided use; 2 Tbsp. Vegetable oil; 2 x Cloves garllic, chopped; 1 x Onion, minced; 1 lb Grnd beef; 3 x Large eggs; 2 tsp Crushed dry sage; 1 1/2 tsp Dry thyme; 1/2 tsp Freshly grnd pepper; 2 c. Cooked rice, preferably a mix of white & wild rice; 2/3 c. Raisins; 1/2 c. Pine nuts

Servings: persons

1 x Pumpkin, (5-6 lb) or possibly (2-3 lb) pumpkins
2 tsp Salt, divided use
2 Tbsp. Vegetable oil
2 x Cloves garllic, chopped
1 x Onion, minced
1 lb Grnd beef
3 x Large eggs
2 tsp Crushed dry sage
1 1/2 tsp Dry thyme
1/2 tsp Freshly grnd pepper
2 c. Cooked rice, preferably a mix of white & wild rice
2/3 c. Raisins
1/2 c. Pine nuts

1
I found this recipe in today's Orange County Register.
2
It seems to go along with the other pumpkin recipes, just a little different.
3
Hope it's good as I haven't had time to try it either.
4
Barb
5
1.
6
Preheat oven to 350 degrees.
7
Cut top from pumpkin and remove seeds and strings.
8
Prick cavity with fork and sprinkle with 1 tsp of the salt.
9
Heat pot or possibly large skillet.
10
2.
11
Add in oil to pot or possibly skillet.
12
When warm, add in garlic and onion and saute/fry till onion is transparent.
13
Add in beef and continue sauteeing till browned.
14
Remove from heat and add in remaining ingredients.
15
3.
16
Stuff pumpkin with mix.
17
Place 1/2 inch water in bottom of a shallow baking pan large sufficient to hold the pumpkin.
18
4.
19
Put pumpkin in the pan and bake 1-1 1/2 hrs.
20
Cut pumpkin into wedges
21
(or possibly if small pumpkins used, into halves) and serve, giving each person both pumpkin and stuffing.

1103

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x Pumpkin, (5-6 lb) or possibly (2-3 lb) pumpkins, 2 tsp Salt, divided use, 2 Tbsp. Vegetable oil, 2 x Cloves garllic, chopped, and more.

Yes, Beef Stuffed Pumpkin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!