This gorgeous pumpkin creation will make your step sisters turn green with envy. It’s chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.
Ingredients
- 1 whole (10 pound) Cinderella pumpkin
- 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
- 3 carrots, peeled and sliced
- 2 celery ribs, chopped
- 1 large onion, peeled and chopped
- 3 cloves garlic – minced, or amount to taste
- 2 cups parsnips, peeled and cubed (Optional)
- 2 cups rutabagas, peeled and cubed (Optional)
- 2 cups cabbage, coarsely chopped (Optional)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 head broccoli, cut into florets
- 2 zucchini, cut into chunks
- 1 ½ cups canned or frozen corn
- 2 (13.75 ounce) cans chicken broth
- 2 cups cooked white or brown rice (Optional)
- ½ cup chopped fresh parsley
- ½ teaspoon red pepper flakes, or to taste
- ½ (1.25 ounce) envelope dry onion soup mix
- ½ (1 ounce) packet dried Italian seasoning
- salt and ground black pepper to taste
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Step 2
Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
Step 3
Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
Step 4
Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
Step 5
Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
Step 6
Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 417 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat6g | 29% |
Cholesterol29mg | 10% |
Sodium896mg | 39% |
Total Carbohydrate66g | 24% |
Dietary Fiber8g | 28% |
Total Sugars12g | |
Protein14g | |
Vitamin C97mg | 483% |
Calcium170mg | 13% |
Iron6mg | 31% |
Potassium1693mg | 36% |
*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.
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source by allrecipe
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