Savory Stuffed Pumpkin
Transform your fall table with the irresistible charm of Savory Stuffed Pumpkin, a show-stopping main dish that celebrates the best of seasonal ingredients. This recipe features a roasted pumpkin shell loaded with a hearty and flavorful filling of ground beef, aromatic onions and garlic, cooked rice, spinach, and zesty diced tomatoes, seasoned with earthy thyme and oregano. Topped with melted mozzarella and a sprinkle of Parmesan cheese, every bite is a perfect balance of tender pumpkin and savory stuffing. Easy to prep and ideal for cozy dinners or fall gatherings, this dish combines rustic elegance with wholesome comfort. Impress your guests with this stunning centerpiece that’s as delicious as it is visually striking! Perfect for anyone searching for stuffed pumpkin recipes, seasonal comfort foods, or crowd-pleasing dinner ideas.
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Recipe Information
Ingredients
- 1 Medium pumpkin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 0.5 pound Ground beef
- 1.5 cups Cooked rice
- 2 cups Baby spinach
- 1 cup Canned diced tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 cup Shredded mozzarella cheese
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pumpkin by cutting off the top to create a lid. Scoop out seeds and strings, leaving enough flesh to support the stuffing.
Rub the inside of the pumpkin with 1 tablespoon of olive oil and season with half of the salt and pepper. Place the pumpkin and its lid on a baking sheet.
Bake in the preheated oven for 30 minutes. Remove and set aside to cool slightly.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic; sauté until the onion is translucent.
Add the ground beef to the skillet, cooking until browned and crumbly. Season with the remaining salt and pepper.
Stir cooked rice, spinach, diced tomatoes, thyme, and oregano into the skillet. Cook until the spinach wilts.
Remove the skillet from the heat, and stir in mozzarella cheese.
Stuff the baked pumpkin with the mixture, pressing firmly to pack it well.
Sprinkle grated Parmesan cheese over the top of the stuffing. Place the pumpkin top back on as a lid.
Bake the stuffed pumpkin in the oven for an additional 45-55 minutes or until the pumpkin is tender and easily pierced with a fork.
Allow the stuffed pumpkin to cool slightly before slicing into wedges for serving.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 4333 mg | 188% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 33.9 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1603 mg | 123% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4677 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
