This pumpkin casserole recipe is perfect for around Halloween time when pumpkins are cheap and readily available. The rice casserole cooks inside the pumpkin for incredible flavor and a very creative presentation!
How To Make Stuffed Pumpkin Rice Casserole
Cut out the top of the pumpkin and retain. Scoop out seeds and score the inside several times. Rub with salt and pepper.
Place pumpkin upside down and the pumpkin top in a large shallow pan with 1/4 inch water.
Bake 350 degrees for 1 hour or until tender. Drain.
In a skillet, sauté onion, pepper and garlic in butter. 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.
Cap with the pumpkin top until serving time. Serve straight from the pumpkin, with the scooped out pulp if desired.
- Sugar: 18g
- Calcium: 220mg
- Calories: 533kcal
- Carbohydrates: 53g
- Cholesterol: 84mg
- Fat: 28g
- Fiber: 15g
- Iron: 8mg
- Potassium: 1390mg
- Protein: 23g
- Saturated Fat: 13g
- Sodium: 481mg
- Vitamin A: 71509IU
- Vitamin C: 45mg
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