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:
covered percent of daily need
