Recipe by gptraveler
"This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin."
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whole (10 pound) Cinderella pumpkin
1 (16 ounce) package
kielbasa sausage, sliced into 1/2 inch pieces
carrots, peeled and sliced
celery ribs, chopped
onion, peeled and chopped
garlic - minced, or amount to taste
parsnips, peeled and cubed
rutabagas, peeled and cubed
cabbage, coarsely chopped
green bell pepper, chopped
red bell pepper, chopped
broccoli, cut into florets
zucchini, cut into chunks
1 1/2 cups
canned or frozen corn
2 (13.75 ounce) cans
cooked white or brown rice
chopped fresh parsley
red pepper flakes, or to taste
1/2 (1.25 ounce) envelope
dry onion soup mix
1/2 (1 ounce) packet
dried Italian seasoning
salt and ground black pepper to taste
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 put in the seasonings, and it turned out very yummy. I will definatly make this again before the pumpkins are gone for the season and will try different veggies and italian sausage instead of the kiebasa. this will be a halloween tradition from now on as it is very filling, perfect before heading out to trick-or-treat.thank you for a fabulous recipe.
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 the oven, I pulled it out to take a look, and the flesh was so soft that it cracked and fluid started leaking everywhere. I tested the filling and it wasn't quite cooked :( So, I thought, nothing for it; scoop it out and cook it some more. I put all the filling back in my big pot and simmered it for an additional 30 minutes or so. After all the filling came out of the pumpkin, though, it couldn't hold itself up anymore, and collapsed completely. I scooped up some flesh and added it to my pot, and saved the rest. So, next time, I don't think I will pre-bake the pumpkin, as it seemed unnecessary. I might also try lentils as a good sub for the brown rice. The only other thing I would change about this recipe is to double the meat; each bowl only had about 3 slices in it, and my man likes a little more meat than that. But, wow! Excellent recipe, thanks for sharing!
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 continued cooking for 30 min.) The pumpkin was a little charred on the outside and not nearly as pretty as it could have been, but it was fully cooked and everything tasted wonderful.
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 you!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinderella Pumpkin Bowl with Vegetables and Sausage
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 417
** Calories from Fat: 117
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