The Pumpkin is the Casserole


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This clever dish is perfect for around Halloween time when pumpkins are cheap and readily available. The casserole cooks inside the pumpkin for incredible flavor and a very creative presentation!

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  • 1 5-6 lb. pumpkin
  • Salt and pepper
  • 1 medium onion, minced
  • 1 green pepper, minced
  • 1 clove garlic, minced
  • 1/4 C. margarine
  • 1 lb. ground beef
  • 1/2 tsp. thyme
  • 1/2 tsp. salt
  • 1/4 tsp pepper
  • 3 tomatoes, peeled and quartered
  • 1 C. beef broth or bouillon
  • 2 Tbs. dry white wine
  • 1 1/2 C. cooked rice
  • 1/2 C. cheddar cheese, grated

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Remove lid of pumpkin and retain. Scoop out seeds (save for roasted pumpkin seeds). Score inside several times and rub with salt and pepper. Place pumpkin upside down in large shallow pan with 1/4 inch water. Place lid in pan beside. Bake 350 degrees for one hour or until tender. Drain. In skillet, sauté onion, pepper and garlic in margarine. Add beef and seasonings. Simmer until lightly browned. Cook with tomatoes, broth and wine until liquid is reduced. Stir in cooked rice and mix thoroughly. Stuff pumpkin with this mixture. Top with grated cheese and return to oven until cheese is melted. Replace lid until serving time. Serve from pumpkin. The pulp may be scooped out and serve also.

Yield: 6 servings

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