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Ingredients
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1 whole (10 pound) Cinderella pumpkin
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1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
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3 carrots, peeled and sliced
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2 celery ribs, chopped
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1 large onion, peeled and chopped
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3 cloves garlic - minced, or amount to taste
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2 cups parsnips, peeled and cubed (Optional)
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2 cups rutabagas, peeled and cubed (Optional)
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2 cups cabbage, coarsely chopped (Optional)
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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1 head broccoli, cut into florets
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2 zucchini, cut into chunks
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1 ½ cups canned or frozen corn
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2 (13.75 ounce) cans chicken broth
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2 cups cooked white or brown rice (Optional)
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½ cup chopped fresh parsley
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½ teaspoon red pepper flakes, or to taste
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½ (1.25 ounce) envelope dry onion soup mix
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½ (1 ounce) packet dried Italian seasoning
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salt and ground black pepper to taste
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
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Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
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Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
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Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
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Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
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Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Nutrition Facts (per serving)
417 | Calories |
13g | Fat |
66g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 417 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 6g | 29% |
Cholesterol 29mg | 10% |
Sodium 896mg | 39% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 8g | 28% |
Total Sugars 12g | |
Protein 14g | 27% |
Vitamin C 97mg | 107% |
Calcium 170mg | 13% |
Iron 6mg | 31% |
Potassium 1693mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.