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Meat Stuffed Pumpkin with Wild Rice Stuffing

An autumn centerpiece featuring small sugar pumpkins par-roasted and filled with a wild rice blend, Mediterranean-spiced lean ground meat crumbles, mushrooms, and aromatics, topped with bubbly melted cheese and fresh parsley.
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

The Pumpkin Vessels:
  • - 2 small sugar pie pumpkins approx. 1.5 to 2 lbs each
  • - 1 tbsp extra virgin olive oil
  • - 1/2 tsp kosher salt
  • - 1/4 tsp freshly cracked black pepper
The Savory Mediterranean Wild Rice Filling:
  • - 1/2 lb lean ground lamb beef, or turkey
  • - 1 tsp toasted fennel seeds
  • - 1/2 tsp garlic powder
  • - 1/2 tsp dried oregano
  • - 1/2 tsp smoked paprika
  • - 1/4 tsp ground cumin
  • - 1 cup wild rice blend uncooked
  • - 2 cups low-sodium chicken or vegetable broth
  • - 1 tbsp extra virgin olive oil
  • - 1/2 medium yellow onion finely diced
  • - 1/2 cup carrots finely diced
  • - 1/2 cup celery finely diced
  • - 1 cup cremini mushrooms chopped
  • - 2 cloves garlic minced
  • - 1 tsp dried thyme
  • - 1/2 cup Kasseri Fontina, or Gruyère cheese, shredded (divided)
  • - 2 tbsp fresh flat-leaf parsley finely chopped (for garnish)

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Carefully slice off the top stem cap of each pumpkin. Use a metal spoon to scoop out seeds and fibrous pulp.
  3. Brush the interior walls of the pumpkins with 1 tbsp olive oil; season with salt and pepper.
  4. Place pumpkins and stem caps cut-side up on the baking sheet and par-roast for 20-25 minutes until slightly softened. Remove from oven and reduce heat to 375°F (190°C).
  5. Cook the wild rice blend in 2 cups of broth according to package instructions until tender and fluffy (about 40-45 minutes).
  6. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground meat, fennel seeds, garlic powder, oregano, smoked paprika, cumin, salt, and pepper. Sauté until browned and cooked through. Remove meat from pan.
  7. In the same skillet, add diced onion, carrots, celery, and mushrooms. Sauté for 6-7 minutes until soft. Stir in minced garlic and thyme; cook for 1 minute until fragrant.
  8. In a large bowl, combine cooked wild rice, browned meat, and sautéed vegetables. Fold in half of the shredded cheese.
  9. Pack the wild rice stuffing tightly into par-roasted pumpkins. Top with remaining shredded cheese.
  10. Bake at 375°F (190°C) for 25-30 minutes until pumpkin flesh is fork-tender and cheese top is melted and golden-brown.
  11. Garnish with chopped parsley and serve warm with pumpkin caps on the side.

Notes

- Ensure mushrooms are sautéed until their liquid has fully evaporated to avoid a soggy stuffing base.
- For a nutty crunch, stir 2 tablespoons of toasted pine nuts into the filling before stuffing the pumpkins.