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Cinderella Pumpkin Bowl with Vegetables and Sausage

Cinderella Pumpkin Bowl with Vegetables and Sausage

  • Prep

    1 h
  • Cook

    5 h
  • Ready In

    6 h
gptraveler

gptraveler

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 928 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  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.
  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).
  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.
  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.
  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.
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Reviews

pennycandy
28

pennycandy

10/19/2008

I was very excited to try this recipe and was not dissappointed. I did make a couple changes, used baby bear pumpkins for single serve portions, did not use all suggested veggies, and forgot to put in the seasonings, and it turned out very yummy. I will definatly make this again before the pumpkins are gone for the season and will try different veggies and italian sausage instead of the kiebasa. this will be a halloween tradition from now on as it is very filling, perfect before heading out to trick-or-treat.thank you for a fabulous recipe.

ONIOND
25

ONIOND

11/9/2008

This was sooo yummy. I'm just a little disappointed I couldn't get a better picture! I bought a real Cinderella pumpkin and it was gorgeous. Anyway. After 3 hours of the filled pumpkin being in the oven, I pulled it out to take a look, and the flesh was so soft that it cracked and fluid started leaking everywhere. I tested the filling and it wasn't quite cooked :( So, I thought, nothing for it; scoop it out and cook it some more. I put all the filling back in my big pot and simmered it for an additional 30 minutes or so. After all the filling came out of the pumpkin, though, it couldn't hold itself up anymore, and collapsed completely. I scooped up some flesh and added it to my pot, and saved the rest. So, next time, I don't think I will pre-bake the pumpkin, as it seemed unnecessary. I might also try lentils as a good sub for the brown rice. The only other thing I would change about this recipe is to double the meat; each bowl only had about 3 slices in it, and my man likes a little more meat than that. But, wow! Excellent recipe, thanks for sharing!

megan
12

megan

12/24/2008

Great recipe! I used garlic sausage since I had it on hand, and cut back on the cooking time by a couple hours. (Cooked the pumpkin for 1hour at 400 and 1 hour at 350, then added the filling and continued cooking for 30 min.) The pumpkin was a little charred on the outside and not nearly as pretty as it could have been, but it was fully cooked and everything tasted wonderful.

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