Leftover Pumpkin Idea

Don't waste those pumpkins!!

Try this 👇

Pumpkin about 2lbs

½ lb bulk sweet Italian sausage

1 lb Mushrooms 

2 Onion

1 Orange Pepper

2 cloves Garlic 

4 cups Wild rice or Long grain

1 cup Parmesan cheese 

2 Large eggs 

¼ cup Parsley 

1 tsp Salt

½ tsp Dried thyme

Preheat the oven to 450 °F

Cut off the top of the pumpkin and scoop out the seeds and pulp. Save the lid.

Place the pumpkin in a large baking dish.

Cook the sausage, mushrooms, onions, orange pepper and garlic in a large skillet over medium heat for 6-8 minutes until the sausage is cooked through. Break the sausage into small pieces as it cooks.

Remove the skillet from the heat and add the rice, ¾ cup of the cheese, eggs, parsley and thyme. Season to taste with salt.

Fill each hollowed out pumpkin with the sausage and rice filling and replace the pumpkin lids.

Place the dish of stuffed pumpkins in the center of the oven and bake for ½ an hour.

Reduce the oven heat to 350°F. Bake for 25-35 minutes more until the pumpkin is tender when pierced with a knife or fork.

Sprinkle remaining cheese over the over the filling of each pumpkin. Cut to serve.

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