This stuffed pumpkin recipe was made by a friend during the Halloween party of their kids. I thought it was really creative and it’s an effective way to feed the sugar high kids with at least a little of those pumpkin nutrients. They just didn’t have any complaints when they saw the huge pumpkin bowl! I mean, I’m not gonna lie, seeing a massive pumpkin shell on the table filled with deliciousness is quite a sight to see. You have got to try this recipe!
It’s a creative way to present one delicious dish! The kids in my family loved it so much that they don’t care that it’s pumpkin. They just enjoy eating something that came from that cute pumpkin bowl. You won’t believe how happy they look the moment they see you bringing that pumpkin bowl.
Ingredients
One 4-5 lb. pumpkin-short stem
1.5 lb. ground beef
2 gloves garlic, minced
1 onion, chopped
1 cup uncooked rice
4 tablespoon margarine melted
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme or basil
1 can chopped tomatoes (optional)
2 cups beef broth
1 cups cheddar cheese grated
Instructions
Preheat the oven to 350 degrees.
Clean out pumpkin. Make sure to get all of the little strands. They aren’t fun to eat!
Place pumpkin on a shallow baking dish.
Mix melted butter and salt together.
Brush the inside of the pumpkin with the melted butter. Don’t forget the bottom of the lid!
Brown the ground beef, onion, garlic, and rice together on the stovetop.
Add in the rest of ingredients except the cheese.
Bring to a boil for 5 minutes.
Stuff into the pumpkin and mix in half of the cheese.
Place the lid on top and move to the oven.
Allow to slow roast for about 2 hours, depending on the size of the pumpkin. You will know that it is done when the pumpkin flesh is tender and rice is plump.
Serve from the pumpkin, scraping up some pumpkin with each serving.
Sprinkle each serving with cheese while it is hot.
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Quick Tip: If you make it, be sure to scoop out all of that fiber and beta-carotene filled pumpkin onto your plate to help balance out all of that Halloween candy.