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Dinner in a Pumpkin

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YIELD

10 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
MEDIUM MEDIUM PUMPKIN *
1 453.6
POUND G SAUSAGE
hot
1 1
LARGE LARGE ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
½ 0.5
PACKAGE PACKAGE CHICKEN NOODLE SOUP MIX *
½ 118
CUP ML ALMONDS
blanched *
½ 0.5
BUNCH BUNCH CELERY
chopped *
6 173.4
OUNCES ML/G CHICKEN
boned
1 237
CUP ML RICE
uncooked
4 ½ 1.1
CUPS L WATER

Directions

Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp.

Preheat the oven to 250 degrees F. Brown the sausage, breaking into small pieces as it cooks.

Drain grease and add onion, celery and green pepper.

Cook a few minutes. Add soup mix to boiling water and cook a few minutes.

Combine all ingredients and pour into the clean pumpkin shell.

Replace pumpkin top and place pumpkin on a baking sheet.

Bake one hour or until pumpkin is tender. Stir once halfway through.

Remove pumpkin lid and serve, scooping out some of the cooked pumpkin into each bowl.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 257 49% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 356mg 15%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 27g
Vitamin A 78% Vitamin C 20%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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