Cinderella Pumpkin Bowl with Vegetables and Sausage
Ingredients6 h servings 417 cals
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
- 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).
- 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.
- 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.
- 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.
Per Serving: 417 calories; 13 g fat; 65.8 g carbohydrates; 13.7 g protein; 29 mg cholesterol; 896 mg sodium. Full nutrition
ReviewsRead all reviews 6
I was very excited to try this recipe and was not dissappointed. I did make a couple changes, used baby bear pumpkins for single serve portions, did not use all suggested veggies, and forgot to ...
This was sooo yummy. I'm just a little disappointed I couldn't get a better picture! I bought a real Cinderella pumpkin and it was gorgeous. Anyway. After 3 hours of the filled pumpkin being in ...
Great recipe! I used garlic sausage since I had it on hand, and cut back on the cooking time by a couple hours. (Cooked the pumpkin for 1hour at 400 and 1 hour at 350, then added the filling and...
I used a small acorn squash I had at home and veggie sausage. Turned out fantastic. Since my squash was small and a lot of vegetables. I just mixed the squash with the rest of the veggies. Thank...
This was excellent. we used double the kielbasa which was a good idea. We also did not pre-cook the pumpkin and it was completely fine.