These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!
[recipe servings=4 time=50 Minutes difficulty=Easy]
1 Sugar Pumpkin
1 Cup Orzo Pasta
½ Pound Italian Sausage, Roughly Chopped
1 Red Onion, Diced
1 Garlic Clove, Minced
2 Cups Shredded Kale
1 Lemon, Juiced
¼ Cup Minced Fresh Dill
Salt and Pepper to Taste
the oven to 425°F. Line a baking sheet with parchment paper.
the stem off of the pumpkin, slice it in half and scoop out the seeds.
the pumpkin cut side down on the prepared baking sheet. Roast for 34-45
minutes, or until fork-tender.
bring a large pot of salted water to a boil. Cook the orzo according to
package instructions then drain.
a large skillet over medium heat. Add the sausage and cook until crisp,
stirring. Transfer to a plate.
the skillet with any remaining fat to medium heat. Add the onion and
garlic and cook until softened, about 5-7 minutes. Add the kale and cook
for 1-2 minutes, until wilted. Turn off the heat and stir in the orzo,
sausage, lemon juice, and dill. Season to taste with salt and pepper.
the pumpkin is finished, remove it from the oven and flip cut side up.
Fill each half with orzo filling and garnish with more fresh dill.