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Sausage and Rice Stuffed Pumpkin

Sausage and Rice Stuffed Pumpkin
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A stunning and hearty fall centerpiece, this Sausage and Rice Stuffed Pumpkin is packed with Italian sausage, vegetables, rice, and cheese – all baked inside sweet, tender pumpkins. Perfect for a festive dinner or holiday gathering.

Ingredients

Scale
  • 3 small pumpkins (about 2 lbs each)
  • 1/2 pound Italian sausage
  • 2 cups cooked long-grain rice
  • 1 pound mushrooms, sliced
  • 2 medium onions, diced
  • 1 medium green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup parsley, minced
  • 1 cup Parmesan cheese, grated (divided)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 450°F (230°C). Cut a 3-inch circle around each pumpkin stem and remove the tops. Scoop out seeds and strings.
  2. In a large skillet over medium heat, cook sausage, mushrooms, onions, bell pepper, and garlic for 6–8 minutes until sausage is browned and veggies softened. Drain excess grease.
  3. Stir in cooked rice, 3/4 cup Parmesan, eggs, parsley, salt, and pepper. Mix well.
  4. Place hollowed pumpkins on baking sheet. Stuff evenly with the sausage mixture. Replace pumpkin tops. Bake at 450°F for 30 minutes.
  5. Reduce heat to 350°F (175°C) and bake another 25–35 minutes until pumpkins are fork-tender.
  6. Remove lids, sprinkle remaining 1/4 cup Parmesan over filling. Optionally return to oven briefly to brown cheese.
  7. Serve warm, with each person scooping filling and roasted pumpkin directly from their edible bowl.

Notes

Use sugar pumpkins for best flavor. Filling can be made a day ahead and stuffed before baking. To check doneness, pierce pumpkin side with a fork—it should glide in easily.

Nutrition

Keywords: stuffed pumpkin, sausage, rice, fall recipe, Thanksgiving, edible pumpkin bowl

Find it online: https://alexandrarecipes.com/sausage-and-rice-stuffed-pumpkin/