Spinach Stuffed Pumpkins Recipes

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SAVORY STUFFED PUMPKIN



Savory Stuffed Pumpkin image

This baked pumpkin is so yummy you won't want to share!

Provided by Deepseer

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 6

Number Of Ingredients 10

1 medium sugar pumpkin
1 pound ground beef
2 tablespoons salted butter
1 ½ cups chopped celery
1 ½ cups chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cooked white rice
½ cup chopped mushrooms
¼ cup soy sauce
2 tablespoons brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a lid off the top of the pumpkin; discard seeds and pulp. Reserve lid.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Heat butter in another pan over medium-high heat. Add celery and onion and saute until tender, 5 to 7 minutes. Remove from heat and stir into the ground beef.
  • Mix soup, cooked rice, mushrooms, soy sauce, and brown sugar together in a large bowl. Add beef mixture and stir well.
  • Stuff the pumpkin with the mixture and replace the lid. Place on a rimmed baking sheet.
  • Bake in the preheated oven until pumpkin is soft, 1 to 2 hours. Serve in pumpkin. Add some of the baked pumpkin to each serving.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 38.6 g, Cholesterol 61.5 mg, Fat 16.4 g, Fiber 2.7 g, Protein 18.9 g, SaturatedFat 7 g, Sodium 1036.1 mg, Sugar 10.9 g

SPINACH-STUFFED PUMPKINS



Spinach-Stuffed Pumpkins image

Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!

Provided by TOBERAH

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 5

4 small sugar pumpkins
1 (9 ounce) package frozen creamed spinach, thawed
3 ounces cream cheese, softened
4 slices white cheese, such as Monterey Jack
butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
  • Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
  • Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 27.5 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 6.1 g, Protein 13.6 g, SaturatedFat 15.8 g, Sodium 429.2 mg, Sugar 6.3 g

PUMPKIN STUFFED SHELLS



Pumpkin Stuffed Shells image

Luxuriously creamy, rich and comforting with the most epic garlic parmesan cream sauce that you'll want to put on everything!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

24 jumbo pasta shells
2 tablespoons olive oil
2 cups ricotta cheese
1 (15-ounce) can pumpkin puree
1/2 cup freshly grated Parmesan
1 large egg
1 tablespoon chopped fresh sage leaves
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste
1/4 cup unsalted butter
4 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup half and half
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Transfer to a baking sheet and drizzle with olive oil; set aside and let cool. In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly. Serve immediately.

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