Stuffed Pumpkin with Ground Beef, Mushrooms & Rice
These Stuffed Pumpkins are such a fun & delicious meal to make for a fall dinner party or if you're looking for something a little different to make for Thanksgiving! The umami stuffing with ground beef, mushrooms, and rice comes together in the skillet while the pumpkins bake in the oven. Top everything with parmesan cheese and enjoy!
Equipment
Ingredients
- 6 small pie pumpkins
- 1 tablespoon extra virgin olive oil (+ more for roasting pumpkins)
- 1 lb ground beef
- 1 pint mushrooms, finely chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- ½ cup white rice
- ½ cup grated parmesan cheese
- ¼ cup Greek yogurt
- 2 cup spinach
- squeeze lemon (optional)
- 1 teaspoon kosher salt (+ more for roasting pumpkin)
- ½ teaspoon black pepper (+more for roasting pumpkin)
Instructions
- Preheat the oven to 400℉ (200°C): Line a baking sheet with parchment paper sprayed with an olive oil spray. Carefully cut the top of the pumpkin off with a very sturdy knife. Save the pumpkin lid and scoop out the pumpkin seeds and stringy flesh of the pumpkin with a large spoon. Coat the hollowed-out pumpkin flesh on the inside of the pumpkin with olive oil, kosher salt and black pepper. Rub the oil and salt & pepper into the pumpkin flesh and place them on the baking sheet. Bake in the preheated oven for 35-40 minutes, until fork tender.
- While the pumpkin is roasting, make the filling mixture. Chop the onion, mince the garlic, and finely chop the mushrooms or pulse them a few times in a food processor. Heat a large skillet on medium heat and add olive oil. Once oil is heated, add the onions and saute until soft, about 4 minutes.
- Add the ground beef and break it apart with a wooden spoon or a masher. Add the Worcestershire sauce, garlic, thyme, oregano, kosher salt and pepper. Cook until no longer pink, ~5-7 minutes, stirring occasionally.
- Add the chopped mushrooms. Cook an additional 2-3 min.
- Add the rice and chicken broth. Bring everything to a boil, lower heat, cover and simmer for 15-18 minutes, until the rice is cooked.
- Remove from the heat and stir in the Greek yogurt, spinach, and half the parmesan cheese. Stir until the spinach wilts. Add a squeeze of lemon (optional)
- Once the pumpkins are done roasting, fill them with the rice stuffing and top with remaining parmesan.
- Bake another 5-10 minutes until the cheese is melted. Serve the stuffed baked pumpkin with the pumpkin top at a 45-degree angle on top of the stuffing.
Video
Notes
Expert Tips
- Use a big spoon to scoop out the insides of the pumpkin!
- The pumpkin is done roasting when it's fork tender.
- Chop the mushroom into very small pieces so it blends in with the ground beef. You can do this by pulsing it in a food processor if you don't want to chop it by hand.
- Once the mixture is done simmering, remove the lid and add more broth if it's too dry.
- Meal Prep - prep ahead of time by chopping your mushrooms and onion in advance.
- Refrigerator - if making this in advance of serving, wait to stuff the pumpkins right before serving. Store leftovers in separate airtight containers for up to 3-4 days.
Pumpkin is a nutritious ingredient and contains several vitamins, minerals, and antioxidants! It's contains vitamin A, antioxidants, and dietary fiber for a healthy gut. Don't be intimidated by it...it's just as easy as any other squash to roast!
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 stuffed pumpkinCalories: 380kcalCarbohydrates: 49gProtein: 26gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgFiber: 8g
Tried this recipe?Let us know how it was!