Dinner in a Pumpkin

Dinner in a Pumpkin takes roughly 45 minutes from beginning to end. One portion of this dish contains around 27g of protein, 20g of fat, and a total of 474 calories. This recipe serves 6. For $1.57 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 321 person found this recipe to be flavorful and satisfying. Plenty of people really liked this main course. This recipe from Mels Kitchen Café requires poultry seasoning, low sodium chicken broth, milk, and corn kernels. Overall, this recipe earns a great spoonacular score of 96%. Similar recipes include Dinner in a Pumpkin, Dinner In A Pumpkin, and Dinner In A Pumpkin.

Servings: 6

 

Ingredients:

1/8 teaspoon black pepper

1 cup diced broccoli florets

1 cup finely diced carrots

3-4 cups cooked chicken (see note above)

2 cups cooked rice or quinoa

1 cup frozen corn kernels

4 ounces light or regular cream cheese, cubed

1/8 teaspoon dried parsley

1/2 cup all-purpose flour

2 cloves garlic, finely minced or 1/2 teaspoon garlic powder

1/4 teaspoon garlic powder

1 1/2 cups low-sodium chicken broth

1 cup milk

1/2 tablespoon oil (coconut, vegetable or olive oil)

1/2 teaspoon onion powder

1/8 teaspoon paprika

1/4 teaspoon poultry seasoning (or sub a pinch each of marjoram, sage and thyme)

1 medium pumpkin (see note above)

1/2 teaspoon salt, more to taste if needed

1/2 cup finely chopped yellow or white onion

Equipment:

oven

sauce pan

frying pan

whisk

bowl

baking sheet

aluminum foil

Cooking instruction summary:

Preheat the oven to 350 degrees F.Cut the top off the pumpkin and set aside - try for about a 6-7-inch opening. Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. For the sauce, in a medium saucepan over medium heat bring the chicken broth and all the seasonings to a simmer. Whisk the milk and flour together until very smooth. Gradually pour it into the simmering broth while whisking quickly and continue cooking until the mixture is bubbly and thick. Off the heat, stir in the cubes of cream cheese and let them melt while preparing the rest of the ingredients.In a large, 12-inch nonstick skillet, heat the 1/2 tablespoon oil over medium heat. Add the onion, garlic (or garlic powder), carrots, broccoli and corn. Cook the mixture, stirring often, until the onion is translucent and the vegetables are slightly tender, 5-8 minutes. In a large bowl, combine the rice or quinoa, chicken, and cooked vegetables. Stir the sauce to combine the soft cream cheese and pour over the other ingredients, mixing to combine. Add additional salt and pepper to taste (don't be shy - it may need another 1/2 teaspoon of salt or so). Lightly salt and pepper the inside of the pumpkin (the sides and bottom) and spoon the casserole into the pumpkin. Place the top back on the pumpkin and place a large rimmed baking sheet covered in foil in the oven. Most likely it will need to be on a rack placed low in the oven to fit the pumpkin. Carefully place the pumpkin on the baking sheet and bake for 90 minutes. Remove the baking sheet and pumpkin from the oven and let the pumpkin rest for 10 minutes before serving. Scoop the casserole out of the pumpkin - don't forget to scrape the soft, delicious sides of the pumpkin to get a bit of the sweet pumpkin meat in with the casserole (that's what makes it so tasty!). Be careful moving the pumpkin after it has baked. It probably should stay on the baking sheet - the sides will be ultra soft and I've learned the hard way that if the pumpkin is being moved from the baking sheet to a platter, it may split in half!

 

Step by step:


1. Preheat the oven to 350 degrees F.

2. Cut the top off the pumpkin and set aside - try for about a 6-7-inch opening. Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. For the sauce, in a medium saucepan over medium heat bring the chicken broth and all the seasonings to a simmer.

3. Whisk the milk and flour together until very smooth. Gradually pour it into the simmering broth while whisking quickly and continue cooking until the mixture is bubbly and thick. Off the heat, stir in the cubes of cream cheese and let them melt while preparing the rest of the ingredients.In a large, 12-inch nonstick skillet, heat the 1/2 tablespoon oil over medium heat.

4. Add the onion, garlic (or garlic powder), carrots, broccoli and corn. Cook the mixture, stirring often, until the onion is translucent and the vegetables are slightly tender, 5-8 minutes. In a large bowl, combine the rice or quinoa, chicken, and cooked vegetables. Stir the sauce to combine the soft cream cheese and pour over the other ingredients, mixing to combine.

5. Add additional salt and pepper to taste (don't be shy - it may need another 1/2 teaspoon of salt or so). Lightly salt and pepper the inside of the pumpkin (the sides and bottom) and spoon the casserole into the pumpkin.

6. Place the top back on the pumpkin and place a large rimmed baking sheet covered in foil in the oven. Most likely it will need to be on a rack placed low in the oven to fit the pumpkin. Carefully place the pumpkin on the baking sheet and bake for 90 minutes.

7. Remove the baking sheet and pumpkin from the oven and let the pumpkin rest for 10 minutes before serving. Scoop the casserole out of the pumpkin - don't forget to scrape the soft, delicious sides of the pumpkin to get a bit of the sweet pumpkin meat in with the casserole (that's what makes it so tasty!). Be careful moving the pumpkin after it has baked. It probably should stay on the baking sheet - the sides will be ultra soft and I've learned the hard way that if the pumpkin is being moved from the baking sheet to a platter, it may split in half!


Nutrition Information:

Quickview
435k Calories
27g Protein
14g Total Fat
50g Carbs
38% Health Score
Limit These
Calories
435k
22%

Fat
14g
23%

  Saturated Fat
6g
38%

Carbohydrates
50g
17%

  Sugar
11g
13%

Cholesterol
77mg
26%

Sodium
416mg
18%

Get Enough Of These
Protein
27g
55%

Vitamin A
23338IU
467%

Vitamin B3
9mg
46%

Vitamin C
36mg
45%

Selenium
28µg
40%

Manganese
0.76mg
38%

Phosphorus
377mg
38%

Potassium
1273mg
36%

Vitamin B2
0.56mg
33%

Vitamin B6
0.61mg
31%

Copper
0.46mg
23%

Folate
90µg
23%

Vitamin K
23µg
22%

Iron
3mg
22%

Vitamin B5
2mg
21%

Vitamin B1
0.31mg
21%

Vitamin E
3mg
20%

Zinc
2mg
18%

Magnesium
68mg
17%

Calcium
151mg
15%

Fiber
3g
14%

Vitamin B12
0.49µg
8%

Vitamin D
0.64µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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