These adorable little ground beef stuffed pumpkins are so delicious! They make the perfect fall entree, and a healthy meal.
Ground beef stuffed pumpkins are easy to make, and they are a complete meal – serve them with a simple green salad for an easy dinner that you can make in advance and keep in a warm oven for an hour or so before serving.
Usually I make stuffed peppers, but this time of year, I really like to make stuffed pumpkin.
It’s a good idea to use small sugar pumpkins when making these ground beef stuffed pumpkins. Sugar pumpkins are delicious, while large pumpkins are stringy and more suitable for carving than for eating.
I don’t add rice to these stuffed pumpkins. I don’t think it’s necessary. If you wish, you could add 2 cups of riced cauliflower and cook it with the ground beef. But as I said, I just skip the non-meat filler.
I also don’t add cheese, but if you’d like, you can absolutely mix 1/2 cup of shredded cheese into the beef mixture after cooking it, and sprinkle 1/2 more cup on top of the stuffed pumpkins before baking them in the oven. I can imagine that mixing 4oz of cream cheese into the ground beef would also be a nice, creamy variation. Mind you, I haven’t tried any of these variations, just thinking out loud here. 🙂
To eat these ground beef stuffed pumpkins, use your fork to scoop out some pumpkin flesh with some of the filling in each bite. It’s a really good combination! And if you have any leftovers, these stuffed pumpkins reheat very nicely in the microwave.
We often think about pumpkins in terms of something sweet, but savory pumpkin dishes are actually very good, and this recipe is a very good example.
PS. A delicious and cheesy variation on this recipe is my recipe for pizza stuffed pumpkin. The kids love it!
- 2 sugar pumpkins, about 2 lb. each
- 2 tablespoons extra virgin olive oil
- 1 lb. lean ground beef
- 1 teaspoon kosher salt, plus extra for pumpkins (not fine table salt!)
- 1/2 teaspoon black pepper, plus extra for pumpkins
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Wipe the pumpkins clean with a wet paper towel. Microwave each pumpkin for 2 minutes (1 minute on each side), to make them just a little softer and easier to cut.
- Using a sharp chef’s knife, cut the pumpkins in half. Scoop out the pulp and seeds, reserving the seeds for roasted pumpkin seeds.
- Place the pumpkins, cut side down, on the prepared baking sheet. Bake until fork-tender, 45-50 minutes.
- While the pumpkins are baking, prepare the filling. Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook until no longer raw, stirring to break the meat up as it cooks, about 5 minutes.
- Stir in the salt, pepper, garlic powder, onion powder, paprika, cumin, thyme and cinnamon. Cook, stirring, 2 more minutes.
- Remove the filling from heat. When the pumpkins are ready, sprinkle them with a little kosher salt and black pepper, then stuff them with the filling.
- Return the stuffed pumpkins to the oven. If you plan to serve right away, bake 10 more minutes, just until heated through. If you plan to serve later, lower oven heat to 200 degrees F and keep the stuffed pumpkins in the warm oven for up to 1 hour before serving.