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Sausage and Rice Stuffed Pumpkin

Fill your pumpkin (and your stomach) with this hearty dish. Recipe source: Taste of Home

Prep Time: 30 minutes Total Time: 1 hour 25 minutes Cook Time: 55 minutes Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/2 pound Italian Sausage
  • 2 cups cooked long grain Rice
  • 1 cup Parmesan Cheese, grated
  • 2 large Eggs, lightly beaten
  • Salt and Pepper, to taste
  • 3 small Pumpkins ( about 2 pounds each)
  • 1 pound Mushroomss, sliced
  • 2 medium Onions, diced
  • 1 medium Green Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 1/4 cup Parsley, minced
  1. Preheat oven to 450°F. Cut a 3-inch circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkin and discard
  2. In a large skillet, cook sausage, vegetables, and garlic over medium heat for 6-8 minutes or until sausage is no longer pink. Break the sausage into crumbles and drain.
  3. Remove from heat. Stir in rice, 3/4 cup parmesan cheese, eggs, parsley, salt and pepper.
  4. Place pumpkins on a baking sheet. Fill with rice mixture. Replace pumpkin tops, and bake for 30 minutes.
  5. Reduce oven temperature to 350°F. Bake 25-35 minutes longer. Sprinkle remaining cheese on top. Cut to serve.
Nutrition Facts
Serving Size 1/6 of recipe % Daily Value
Calories 204
Fat 6 g 8%
Saturated Fat 2 g 10%
Cholesterol 49 mg 16%
Sodium 405 mg 18%
Total Carbohydrates 30 g 11%
Fiber 2 g 7%
Sugars 5 g
Protein 10 g 20%
Ingredient Nutrition Info

Pumpkins are an excellent source of vitamin A and vitamin C.

Mushrooms are a rich source of B vitamins, selenium and copper.

Onions are a good source of vitamin C and vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Garlic contains vitamin B6, manganese and phosphorus.

Parsley is an excellent source of vitamins A, C and K.

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