Earth Mama’s Can Cook

Savory Stuffed Pumpkin

Use smaller pumpkins as individual bowls for this dish!

Savory Stuffed Pumpkin RECIPE DOWNLOAD PDF

1 small pumpkin 8-10” diam or
2 smaller pumpkins 5-6”

1.5 lbs of lean ground beef

1 cup fine bread crumbs

½ cup diced onion

1.2 diced green pepper

1 cup sliced mushrooms

2 cups canned tomatoes

½ cup catsup

1 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1 Tbsp parsley flakes

½ tsp basil

½ tsp oregano

1 tsp chili powder

½ tsp cayenne

1 Tbsp sesame seeds

Garlic powder

Salt & pepper

Parmigiana Cheese

NOTES: Slice pumpkin(s) in half vertically, clean out seeds and insides – set aside.

  • Cook ground beef and drain off excess grease.
  • Sauté onion, green peeper and mushrooms.
  • Then, return ground beef to the pan.

Add all remaining ingredients except for parmigiana cheese.

  • Simmer until most of the liquid has evaporated.
  • Fill pumpkin halves, sprinkle with cheese and cover with foil.

Bake at 400f for 2 hours or until pumpkin is cooked. Serves 4-6

~ A huge ingredient list, but seriously, well worth it! – Kathryn 

Submitted From Bonnie Lawson, Medicine Hat, Alberta