Reviewed: Nov. 4, 2009

This was good! I was curious to read other reviews since my experience was very different - my rice cooked no problem, and far from sagging and dripping my pumpkin's shell became rock-hard - so much so that I had a really hard time cutting into it in order to serve the dish.

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rahime

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Reviewed: Nov. 1, 2009

I made this for Halloween dinner last night. It turned out pretty good. It needs more spice than what it calls for. We ended up adding salt to our own bowls. I will be making it again next year for Halloween, with some tweaking of the spices.

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ilovegoodfood2

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Kennewick, Washington, USA

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Reviewed: Nov. 1, 2009

This dish was wonderful! The reason I gave it only 4 stars was because, I used some instant rice and some regular rice and the regular rice DID NOT cook. You must either use instant rice or precook your rice otherwise it wont be done. I cooked it for the full 3 hours. Also I used a carving pumpkin because all the pie pumpkins we very small and this makes ALOT! You should also use a very deep pan to cook this in bacause the pumpkin gets very soft and there is alot of juice. One sugesstion was to use 1 cup crushed tomato and 3 cups tomato sauce instead of the juice, which I did and I think it turned out better that it would have with the juice.I have to say though it is VERY YUMMY I will make it again!!!

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Brittani F.

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Macon, Georgia, USA

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Reviewed: Nov. 1, 2009

This was a huge hit with my family on Halloween night! I did as other reviewers suggested and left out the green beans, but added a little shredded cheddar cheese between layers. Dinner was cooked to perfection in the time it took me to bring my kids trick or treating. The presentation alone cannot be beat but we enjoyed the flavors so much we plan to make again soon!

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KARASMATEK

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Reviewed: Nov. 14, 2008

Very tasty. However, my rice was not cooked all the way. next time will pre cook rice half way then add tomato paste to replace the tomato juice.

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Mrs. T

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Deer Park, Washington, USA

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Reviewed: Oct. 13, 2008

I didn't actually follow this recipe. I made the 'Harvest Pork Stew' from this site, and baked it in a pumpkin. I just thought it would be helpful to share that I baked my pumpkin at 350 for about 2 hours, and thought it was done because I poked it near the top with a fork and it was tender. When I was serving the stew though, the bottom half of the pumpkin was still hard and not fully cooked. Make sure to check the pumpkin near the middle.

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gina51283

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Reviewed: Oct. 9, 2007

This was great for fall, there is so much cooked pumpkin that I used it the next day to mashed up with some sour cream and seasoning as a side to a steak. I used tomato sauce not juice but next time I will use 1 of the 3 cups of crushed tomatoes.

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lil'turbo

Cooking Level: Expert

Living In: West Hollywood, California, USA

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Reviewed: Nov. 6, 2005

We loved this recipe and will use it as a tradition the day after Halloween every year from now on!! I used instead, a bit more garlic, added onion powder, tomato soup, minute rice & frozen peas. It was a beautiful presentation and very yummy! I'm sure you could do this with an acorn squash as well. Try adding pumpkin seeds on top. Thanks!

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perri

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Reviewed: Oct. 30, 2005

I've made a similar Supper in a Pumpkin for years, using sausage, lima beans, and no cabbage. I didn't have the uncooked rice problem after I started using Instant Rice. I have never cooked anything in my oven without a pan under it.

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selhull

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Reviewed: Oct. 30, 2005

Good, fun holiday recipe. But I cooked it at 350 degrees for 3 hours and the rice still wasn't cooked.

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displacedTexan

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Reviewed: Oct. 19, 2005

This was an awesome recipe!! I used tomato sauce instead b/c I didn't have any tomato juice. Also added 1/2 bay leave since it enhances tomato flavor. The only mistake I made was not covering the pumpkin. The rice wasn't cooked very well:( But the presentation was still good and hubby ate a lot!! TY Sara, this will be a nice family meal for special occasion.

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NIVES123

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Dallas, Texas, USA

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Reviewed: Dec. 2, 2002

A very good recipe. My children absolutely loved it! One suggestion I would make is leaving out the green beans. It has a "stuffed cabbage" taste and the beans don't go with it. Cook the pumpkin on a roasting pan to avoid the potential mess in your oven.

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