Stuffed Pumpkin Recipe

Name: Stuffed Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin - make sure the pumpkin will sit in a 9X13 pan; 1 lb. cubed chicken breast; 1 medium onion, chopped; 3 Tbsp. butter; 1 celery rib with leaves, chopped; 1 apple, peeled, cored, and diced; 1/4 cup dried currants or raisins; 1 tsp. grated orange peel; 1 tsp. salt; 1/2 tsp. ground black pepper; 1/2 tsp. cinnamon; 1/4 tsp. grated nutmeg, fresh, if possible; 1 cup apple cider; 1/2 cup medium bulgar; salt to taste; 1/4 cup slivered almonds

Servings: persons

1 medium pumpkin - make sure the pumpkin will sit in a 9X13 pan
1 lb. cubed chicken breast
1 medium onion, chopped
3 Tbsp. butter
1 celery rib with leaves, chopped
1 apple, peeled, cored, and diced
1/4 cup dried currants or raisins
1 tsp. grated orange peel
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg, fresh, if possible
1 cup apple cider
1/2 cup medium bulgar
salt to taste
1/4 cup slivered almonds

1
1) Soak bulgar in enough warm water to cover for 15 minutes, then drain.
2
2) Cut the top off of the pumpkin and hollow it, reserving 2 cups of the pulp, which you should dice. Preheat oven to 350 degrees.
3
3) In a Dutch oven, heat butter over medium heat. Add onions and cook until they are beginning to soften. Add chicken and saute until the onions are soft and the chicken is beginning to brown. Add the celery, diced pumpkin, apple, currants/raisins, orange peel, salt, pepper, cinnamon and nutmeg to the chicken mixture. Cook for 2 minutes. Pour in the cider and bring to a boil. Lower the heat so the cider is simmering and simmer for 20 minutes, covered.
4
4) Remove from heat and add the bulgar and salt.
5
5) Stuff the pumpkin shell with the bulgar/chicken mix, cover with the top of the pumpkin and place in a 9 X 13 dish.
6
6) Bake for 2 hours or until the pumpkin is tender. It will start to slump in on itself a bit when it's ready.
7
7) Open the pumpkin (be careful of steam!) and sprinkle the stuffing with the almonds.
8
8) Serve with cranberry sauce.

373

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 16 ingredients. The key ingredients include: 1 medium pumpkin - make sure the pumpkin will sit in a 9X13 pan, 1 lb. cubed chicken breast, 1 medium onion, chopped, 3 Tbsp. butter, and more.

Yes, Stuffed Pumpkin 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!

Stuffed Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions