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