Baked Stuffed Pumpkin

The ultimate comfort food...a delicious baked pumpkin stuffed with sausage, mushrooms, garlic, rice and a variety of fabulous spices.

  • Preparation Time:
  • Cooking Time:
  • Good for: 6 people



1 cups water
½ to ¾ cup uncooked brown or white rice
½ pound bulk Italian sausage
2 cups sliced fresh mushrooms
½ small onion, chopped
1 garlic clove, minced
1/4 cup stock (vegetable, chicken, or beef) 
1/2 teaspoon rubbed sage
1 medium pie pumpkins (2-1/2 pounds each)
t/t salt and pepper
Baked Stuffed Pumpkin



In a large saucepan, bring the water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. 
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms and onion for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. 
Reduce heat; add stock and sage. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice. 
Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and pepper. Stuff with sausage mixture; replace tops. 
Place in a 13-in. x 9-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve. Yield: 4 servings.
Wine Pairing: Pinot Noir