Dinner in a Pumpkin I Recipe

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Most Helpful Positive Review

Nov 07, 2003

please add recommendation to put pumpkin in a roasting pan. The pumpkin sagged and juice ran into the oven; making a rather considerable mess!

—MAURAPOWERS

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Most Helpful Critical Review

Oct 31, 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.

—selhull

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23 Ratings

Nov 01, 2003

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.

—PAT TABOADA

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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.

—NIVES123

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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.

—gina51283

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Nov 06, 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!

—perri

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Oct 30, 2005

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

—displacedTexan

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Nov 02, 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!!!

—Brittani F.

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Nutrition

Calories
365 kcal
18%

Carbohydrates
38.5 g
12%

Cholesterol
57 mg
19%

Fat
16.1 g
25%

Fiber
3.4 g
14%

Protein
18.3 g
37%

Sodium
459 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dinner in a Pumpkin I

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 365
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 6.4g 32 %
Cholesterol 57mg 19 %
Sodium 459mg 18 %
Potassium 1180mg 33 %
Total Carbohydrates 38.5g 12 %
Dietary Fiber 3.4g 14 %
Protein 18.3g 37 %
Sugars 8.7g
Vitamin A 275 %
Vitamin C 82 %
Calcium 10 %
Iron 47 %
** Thiamin 34 %
Niacin 78 %
Vitamin B6 32 %
Magnesium 23 %
Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.