Cinderella Pumpkin Bowl with Vegetables and Sausage


This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.

Prep Time:
1 hrs
Cook Time:
5 hrs
Total Time:
6 hrs
12 servings


  • 1 whole (10 pound) Cinderella pumpkin

  • 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces

  • 3 carrots, peeled and sliced

  • 2 celery ribs, chopped

  • 1 large onion, peeled and chopped

  • 3 cloves garlic - minced, or amount to taste

  • 2 cups parsnips, peeled and cubed (Optional)

  • 2 cups rutabagas, peeled and cubed (Optional)

  • 2 cups cabbage, coarsely chopped (Optional)

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 head broccoli, cut into florets

  • 2 zucchini, cut into chunks

  • 1 ½ cups canned or frozen corn

  • 2 (13.75 ounce) cans chicken broth

  • 2 cups cooked white or brown rice (Optional)

  • ½ cup chopped fresh parsley

  • ½ teaspoon red pepper flakes, or to taste

  • ½ (1.25 ounce) envelope dry onion soup mix

  • ½ (1 ounce) packet dried Italian seasoning

  • salt and ground black pepper to taste


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

  2. Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.

  3. Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).

  4. Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.

  5. Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.

  6. Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Nutrition Facts (per serving)

417 Calories
13g Fat
66g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 417
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 29%
Cholesterol 29mg 10%
Sodium 896mg 39%
Total Carbohydrate 66g 24%
Dietary Fiber 8g 28%
Total Sugars 12g
Protein 14g
Vitamin C 97mg 483%
Calcium 170mg 13%
Iron 6mg 31%
Potassium 1693mg 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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