stuffed pumpkin

a savory hearty dish

Photo by Debra E.

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pounds country sausage

  • 1

    medium onion, chopped (I substitute powder due to a food allergy)

  • 1

    can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  • 1

    jar (4-1/2 ounces) sliced mushrooms

  • 1

    stalk of celery chopped

  • 2

    cups cooked rice

  • 1

    cooking pumpkin

Directions

In a large skillet, cook sausage, celery and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and season to taste. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon rice/sausage mixture into pumpkin; replace top. Place in a baking pan with 2 cups of water. Bake, uncovered, at 350° for 2 hours or until pumpkin is tender. Slice pumpkin with a serving of sausage/ rice mixture on top. Yield: 6 servings.

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