STUFFED PUMPKIN I
This is a beautiful dish to serve as a centerpiece to your holiday celebration. A whole pumpkin is stuffed with a savory meat mixture. The recipe calls for venison, but ground beef may be substituted.
Provided by ONEMINA
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
- Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
- Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.
Nutrition Facts : Calories 225 calories, Carbohydrate 29.5 g, Cholesterol 117.9 mg, Fat 3.7 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 1.3 g, Sodium 640.5 mg, Sugar 3.9 g
STUFFED PUMPKIN DINNER
This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.
Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
STUFFED PUMPKIN
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
- Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
- Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
PUMPKIN STUFFED WITH EVERYTHING GOOD
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
- Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
- In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
- Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
- Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.
STUFFED PUMPKIN II
This is really a pretty presentation. I have had many compliments, and it's very easy. Simply hollow out a pumpkin and fill it with your favorite stuffing.
Provided by Karen
Categories Side Dish Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 2
Steps:
- Cut a hole in the top of the pumpkin and remove the seeds and pulp.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare stuffing according to directions. Stuff the pumpkin.
- Bake in the preheated oven 1 hour, or until tender.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 29.1 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.3 g, Sodium 339.9 mg, Sugar 4.5 g
SAVORY STUFFED PUMPKIN
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.
Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.
PUMPKIN STUFFED WITH EVERYTHING GOOD
I heard an interview on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table." The author describes this as a great dish that far surpasses the description or list of ingredients. She also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. The recipe I'm posting here is the one the interviewer absolutely raved about on the program! (I'm subbing vegetarian bacon for the real bacon. Too me the flavor is the same and you don't have all the bad stuff in real bacon.)
Provided by Wish I Could Cook
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- As written:.
- Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
- Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix into the pumpkin. The pumpkin should be well filled - you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.).
- Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
- When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.
- Serving:.
- You have choices:you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
- Storing:.
- It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
- Greenspan's Stuffing Ideas:.
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice - when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
STUFFED PUMPKIN
Step aside, jack-o'-lanterns. We've got another reason to carve a pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 19
Steps:
- Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins.
- Heat 3 tablespoons olive oil in a large saute pan over medium high until shimmering. Saute chestnuts, stirring occasionally, until they begin to brown. With a slotted spoon, transfer chestnuts to a plate. Add both mushrooms to skillet and saute, stirring occasionally, until mushrooms release their juices and begin to turn golden, about 15 minutes. Transfer to a large bowl and season with salt. Add bread cubes, and toss to mix.
- Heat 3 tablespoons olive oil in same pan over medium high. Add carrots, onions, celery, sweet potato, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add stock and simmer until vegetables are tender, about 5 minutes. Transfer contents of pan to bread mixture along with the chestnuts. Add apples, herbs, and another 3 tablespoons olive oil. Toss well and season stuffing with salt and pepper, then mix in the eggs.
- Preheat oven to 375 degrees. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with remaining 1 tablespoon olive oil and season with salt and pepper. Spoon stuffing into pumpkin and replace top. Bake stuffed pumpkin on a rimmed baking sheet until pumpkin is tender when pierced with a skewer, 1 1/2 to 2 hours. (Do not overcook pumpkin or the side may split.) To serve, remove top and scoop out stuffing and some pumpkin flesh with a large spoon.
BAKED SAVORY RICE STUFFED PUMPKIN
Provided by jtrentc
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees.
- Slice the top off of the pumpkin. Remove the seeds and any excess pulp.
- Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.
- Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened.
- Add the arborio rice and cook for 2-3 minutes. Stir frequently to prevent burning.
- Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed.
- Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter.
- Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.
- Remove from the oven and spoon out the rice with the pumpkin.
STUFFED PUMPKIN WITH CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
- Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
STUFFED PUMPKIN
This is an American Indian recipe, that I have been making for several years. its earthy goodness makes its perfect at Thanksgiving and Halloween feast. but know that you can make it for any meal. The original calls for venison but if you cant get any, Ground sirloin is a great substitute. Also you can add all kind of goodies if you want like golden raisins or chopped up nuts,or apples. Try it every way its worth the time involved and ooh so good!
Provided by Recipe Baroness
Categories One Dish Meal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring 2 1/2 cups water to a boil.
- Add "Uncle Ben's" and stir.
- Reduce heat, cover and simmer 25 minutes, or until tender.
- Preheat oven to 350F (175 degrees C).
- Remove the top of the pumpkin and scoop out pulp and seeds.
- Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.(I use Extra Dry Mustard Because I like the added Flavor).
- Heat bacon grease in a large skillet over medium-high heat.
- Stir in the ground venison, sirloin and Sage Sausage and onion.
- Slowly cook and stir until evenly brown.
- Remove from heat.
- Mix in the wild rice, remaining salt, eggs, and pepper.
- Stuff the pumpkin with the meat mixture.
- Place pumpkin in a shallow baking pan with 1/2 inch water.
- Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender.
- Add more water to the pan as necessary to avoid sticking.
STUFFED PUMPKIN
Steps:
- Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well.
- In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE
Steps:
- Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
- Make the Glaze (Optional): Whisk ingredients together in a small bowl and set aside.
Nutrition Facts : Calories 852 kcal, Carbohydrate 56 g, Cholesterol 116 mg, Fiber 10 g, Protein 26 g, SaturatedFat 27 g, Sodium 1161 mg, Sugar 18 g, Fat 63 g, ServingSize Makes 4 stuffed pumpkins, serving 8, UnsaturatedFat 0 g
More about "stuffed pumpkin i food"
THE GREAT STUFFED PUMPKIN - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.1/5 (66)
- Pierce the top of the pumpkin with the tip of a sharp knife several times and put it on a baking sheet with a lip. Bake the pumpkin for 45 minutes, or until it just starts to give when you press on the side.
- Cut a circle around the stem of the pumpkin, just like you would for a jack-o-lantern. Make it at least 6 inches across, or big enough so you can scoop out the interior of the pumpkin and stuff it.
BAKED STUFFED PUMPKIN - EPICURUS.COM RECIPES
From epicurus.com
Servings 8Total Time 1 hr 45 minsCategory Vegetables, Side Dishes
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING ...
From delish.com
Author Sienna Livermore
PUMPKIN AND PORK CHEESY STUFFED SHELLS - I AM A FOOD BLOG
From iamafoodblog.com
Servings 4Total Time 1 hr 40 mins
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
4.8/5 (40)Total Time 2 hrsCategory Entree, Main Course, Side DishCalories 231 per serving
- Toast the walnuts in a skillet over medium heat for two minutes until they smell really nutty and toasted. keep them moving constantly. Remove from heat, pour into a small bowl and set aside.
- Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water instead of the oil and as more as necessary.
VEGAN STUFFED PUMPKIN (GLUTEN-FREE) - VANCOUVER WITH LOVE
From vancouverwithlove.com
4.9/5 (7)Category Main CourseServings 4Total Time 2 hrs
- While the rice is cooking, place the pecans in a skillet and toast them on the stovetop on a medium-low heat for about 10 minutes.
- Place in a blender or food processor and blend for 6-8 seconds, until pecans are broken into small pieces. Set aside.
SAVORY STUFFED PUMPKIN - HUNGER THIRST PLAY
From hungerthirstplay.com
Ratings 1Category EntreeCuisine French CanadianTotal Time 1 hr 20 mins
- Prep the pumpkin. Cut a circle in the top of the pumpkin around the stem large enough for your hand to fit through. Remove all seeds and stringy insides of the pumpkin. Using a fork or paring knife, pierce the inside and outside of the pumpkin in several places to allow for faster roasting.
- Roast the pumpkin. Add the bourbon to the bottom of the pumpkin if using. Rub the inside walls of the pumpkin with brown sugar. Place in a lipped baking dish, cast iron pan, or pie plate. Bake for 35 to 40 minutes or until the pumpkin is almost cooked through.
- Make the stuffing. Dice Yukon gold potatoes, add to boiling water and cook until fork-tender. Drain and set aside. In a large skillet, melt 1 tablespoon of butter. Sauté diced onions until translucent. Add ground beef, season with salt, pepper, and garlic powder. Stir frequently to break up the meat. Using a large dinner fork or wooden spatula, add the potatoes and mash into the beef and onion mixture. Mix the potatoes and ground beef together.
INSTANT POT STUFFED DINNER IN A PUMPKIN - CLARKS CONDENSED
From clarkscondensed.com
Cuisine AmericanTotal Time 22 minsCategory Instant PotCalories 507 per serving
- Combine quinoa, sausage, tomato sauce, diced tomatoes, mushrooms, water chesnuts, cream of mushroom, garlic powder, salt and pepper together. Cook until warm.
COOKIE STUFFED PUMPKIN BLONDIES | FOOD FAITH FITNESS
From foodfaithfitness.com
Ratings 1Calories 174 per servingCategory Dessert
- Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving a little bit to hang over the sides of the pan.
- In a microwave-safe bowl, melt the almond butter and maple syrup together until the almond butter is smooth and creamy, about 1 minute.
- Add in the pumpkin, coconut sugar, vanilla and apple cider vinegar. Using an electric hand mixer, beat until smooth.
- Add in the remaining ingredients, up to the chocolate chips, into the bowl and stir until well combined. Finally, stir in the chocolate chips.
BAKED STUFFED PUMPKIN | RECIPE | PUMPKIN RECIPES, PUMPKIN ...
From pinterest.com
4.4/5 (39)Total Time 1 hr 30 minsServings 6
STUFFED SHELLS WITH CHORIZO PUMPKIN CREAM SAUCE
From more.ctv.ca
Servings 4-6Total Time 1 hr 15 minsCategory Dinner
A SEASONAL AND SAVORY STUFFED PUMPKIN | LITTLE HOUSE BIG ...
From littlehousebigalaska.com
4.8/5 (14)Total Time 1 hr 15 minsCategory Dinner RecipesCalories 456 per serving
THIS CHEESE-STUFFED PUMPKIN IS AN EASIER-THAN-IT-LOOKS ...
From thetakeout.com
Author The Takeout
STUFFED PUMPKIN WITH LENTILS AND QUINOA [VEGAN, GLUTEN ...
From nutriplanet.org
Total Time 1 hr 10 minsCalories 544 per serving
STUFFED PUMPKIN RECIPE - PETITE GOURMETS
From petitegourmets.com
4.5/5 (2)Total Time 5 hrs 30 minsCategory DessertCalories 659 per serving
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
From epicurious.com
3.6/5 (166)Servings 2
GREENS-AND-CHEESE-STUFFED CINDERELLA PUMPKIN RECIPE | FOOD ...
From foodandwine.com
Category PumpkinTotal Time 1 hr 30 mins
STUFFED PUMPKINS RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
GHAPAMA - STUFFED, BAKED PUMPKIN, KEF-STYLE WITH A SONG ...
From thearmeniankitchen.com
Reviews 24Category Main Course, Side DishServings 4
TRI COLOUR RAVIOLI WITH GOAT CHEESE, PUMPKIN AND SAGE ...
From food.ndtv.com
Servings 2Total Time 40 minsCategory Italian
HOW TO STUFF PUMPKINS FULL OF DELICIOUS RECIPES | HUFFPOST ...
From huffpost.com
Author Julie R. Thomson
STUFFED PUMPKIN RECIPE | VEGETABLE RECIPES IN ENGLISH
From kfoods.com
DORIE GREENSPAN'S PUMPKIN STUFFED WITH EVERYTHING GOOD ...
From thekitchn.com
10 THINGS YOU CAN COOK INSIDE A PUMPKIN - KITCHN
From thekitchn.com
HOW TO MAKE PUMPKIN STUFFED WITH STEAMED MEAT AND ...
From youtube.com
TURN A GOOD PUMPKIN INTO A GREAT PUMPKIN WITH THESE 4 ...
From stltoday.com
STUFFED PUMPKIN IN THE OVEN - MEALPLAYS.COM
From mealplays.com
STUFFED PUMPKIN - KVELLER
From kveller.com
10 BEST MEAT STUFFED PUMPKIN RECIPES - YUMMLY
BURKANS - FOOD - STUFFED PUMPKIN
STUFFED PUMPKIN DINNER | RECIPES | STLTODAY.COM
From stltoday.com
STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE | RACHAEL ...
From rachaelrayshow.com
GHAPAMA - ARMENIAN STUFFED PUMPKIN — DINING IN DIASPORA
From diningindiaspora.com
DELICIOUS STUFFED PUMPKINS: WHY THE FRENCH DO PUMPKINS ...
From melmagazine.com
STUFFED CHEESE PUMPKIN WITH GRUYERE, BACON AND WALNUTS ...
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love