This special stuffed pumpkin is a meal that our children expect every season and have become one of our favorite autumn food traditions! It is a rich and nutritious meal full of flavor and provided directly from the pumpkin!
Festive and delicious stuffed pumpkin dinner
When you start talking with people about family traditions, food seems to be a common topic. It still has meaning. Do you bring your family faster than delicious meals? I if you always want people want Come home and always eat good food. How right she was.
This fun and festive dinner is one of those traditions. Wild rice, beef and mushrooms are coated with delicious and tasty sauce and cooked directly in pumpkin. When it finishes the baking, spread it immediately with the perfectly cooked pumpkin. It is full of so rich and delicious autumn flavor.
Materials needed to make stuffed pumpkin:
- pumpkin
- Grilled beef
- celery
- onion
- mushroom
- Wild rice
- Water chestnut
- Mushroom soup cream
- garlic
- butter
- Brown sugar
- I am a sauce
- Apple cider vinegar
- Sage rubbed
- Dried white flavor
- Salt and pepper
How to make stuffed pumpkin:
- Clean the pumpkin. Wash the pumpkin and dry it and cut the top. When the baking is complete, check the filling of the filling. I would like to make sure that the lid is cuting on the top without falling into the pumpkin while baking. Clean the inside of the pumpkin using a large metal spoon. Do not forget to scratch the floor of the lid!
- Roast vegetables. In a large frying pan, onions, celery, mushrooms, garlic and water chestnuts are fried in the middle heat until the onions start to soften and the vegetables begin to soften. Remove from a frying pan and keep it separately.
- Cook beef. In the same frying pan, cook the beef and seasonings until the beef collapses and cooks. Remove from heat.
- Make a filling. Soup, brown sugar, soy sauce and vinegar in a large bowl. Add cooked rice, vegetables and grunge beef. Stir mix.
- Fill the pumpkin. Pour the rice mixture into a clean pumpkin. Wear the top and put the pumpkin on the baking sheet with the parchment lined.
- baking. Bake 400 degrees in the oven for an hour or until the pumpkin is soft. The larger pumpkin can take longer, so if you do not end, cook it every 15 minutes or until you can easily pierce the pumpkin with a fork.
- provide! To serve, spread the filling-Get the generous serving of delicious cooking pumpkin to scratch the inside!
Tip and Suggest:
Make an individual stuffed pumpkin. Instead of big pumpkin, fill the small individual size of pumpkin! They will cook much faster, so adjust the time accordingly. Start with 30 minutes and check the completeness.
Skid the pumpkin. Make a filling for a simpler dinner and stir cubic butternut squash. Bake in 400 to 30-35 minutes on the cacer roll dish or until the squash is soft.
How to store the remaining stuffed pumpkin. Put all the fillers with the cooked pumpkin and put it in a sealed container. Store for 2-3 days in the refrigerator.
What kind of rice can you use for stuffed pumpkin? I like to use wild rice blends, but I can also use white rice or brown rice.
Use your favorite vegetables! If we like mushrooms, but not a fan, leave it freely. Or replace other vegetables.
Are you looking for more pumpkin recipes?
Stuffed pumpkin
This special stuffed pumpkin is a meal that our children expect every season and have become one of our favorite autumn food traditions! It is a rich and nutritious meal full of flavor and provided directly from the pumpkin!
Serving: 8 Serving
Calories: 797Kcal
Preheat the oven to 400 ℃. Reduce baking sheets with parchment.
Wash and dry the outside of the pumpkin. Cut a wide circle around the top of the pumpkin (more than usually cut when carving pumpkin), clean seeds and pulp inside the pumpkin.
In large frying pans, fried onions, celery, mushrooms, garlic and water chestnuts, the onions are translucent until they get soft for 5-6 minutes. Take it out of the pan and keep it separately.
In the same pan, heat it to the middle height and cook it until you cook beef, sage, white flavor, salt and pepper.
Add mushrooms, brown sugar and soy cream in a small mixing bowl. Hairy to combine. Put it in beef with vegetables and cook wild rice. Stir well to combine everything.
Put the mixture in the cleaned pumpkin and put the top in the pumpkin. Place it on the baking sheet and bake for an hour. The time it takes to cook depends on how big the pumpkin is. An hour later, you can see if it is complete. The outside of the pumpkin is dark orange, and the interior is fork to be soft when it is finished. If it doesn’t end, cook for 10-15 minutes. Keep baking until it is completed. The larger pumpkin can take up to 2 hours!
When the pumpkin is complete, remove it from the oven and move it to the serving platter. Open the lid and stir. When serving, pumpkin with each spoon. take pleasure in!
*If you want, you can use small individual pumpkin instead of one big pumpkin. Cook time is much faster using small pumpkin and adjust accordingly.
Calories: 797Kcal | carbohydrate : 117G | protein: 36G | province: 24G | Saturated fat: 10G | Multi -unsaturated fat: 1G | Single unsaturated fat: 9G | Trans fat: 1G | Cholesterol: 71Mg | sodium: 963Mg | potassium: 1719Mg | fiber: 10G | sugar: 21G | Vitamin A: 19627IU | Vitamin C: 25Mg | calcium: 120Mg | steel: 7Mg
