Orzo and Sausage Stuffed Sugar Pumpkin

Orzo and Sausage Stuffed Sugar Pumpkin

 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



  1. Preheat
    the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut
    the stem off of the pumpkin, slice it in half and scoop out the seeds.
  3. Place
    the pumpkin cut side down on the prepared baking sheet. Roast for 34-45
    minutes, or until fork-tender.
  4. Meanwhile,
    bring a large pot of salted water to a boil. Cook the orzo according to
    package instructions then drain.
  5. Heat
    a large skillet over medium heat. Add the sausage and cook until crisp,
    stirring. Transfer to a plate. 
  6. Return
    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.
  7. When
    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.



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