Stuffed Pumpkin

Stuffed Pumpkin is a favorite of mine that I look forward to every year. Most years I make one around Halloween and for Thanksgiving we make two of them. We serve one pumpkin for our Thanksgiving dinner and the second one is set aside for Thanksgiving weekend leftovers.

We learned the hard way that if we only make one, we have no leftovers. It’s that good!!!

The stuffed pumpkin comes out of the oven a beautiful golden brownish-orange. It’s a fabulous looking main course on our family Thanksgiving dinner table.

Plan ahead and get your Thanksgiving pumpkins before they are all gone!

Stuffed Pumpkin is this week’s featured recipe in the Slender For Life™ Recipe Library.

Stuffed Pumpkin
The Slender For Life™ Recipe Library has more than 30,000 free scrumptious recipes just waiting for you!

Stuffed Pumpkin

Stuffed Pumpkin is a center piece of Roger and Marilyn Moore’s Thanksgiving Dinner


1 cup apricot nectar
½ teaspoon ground ginger
1/8 teaspoon ground coriander
Stir together and set aside.  Heat and pour over pumpkin and dressing when serving.


1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
4 cups wild rice*

To prepare stuffing:  Sauté the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes.  Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend.  Stir in the bread cubes.

You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.

*You can substitute 2 to 3 cups whole wheat bread cubes
I also have substituted 2 cups of wild rice, and used half of the bread crumbs.


1 medium pumpkin

Cut off the top of the pumpkin and save for a cover.  Clean out seeds and string portion Place bread stuffing inside, cover with top of pumpkin.  Place in a large roasting pan with 1 inch of water covering the bottom of pan.  Bake at 350º for 1 ½ hours or until pumpkin can be pierced with a fork.


You may also use any of the following:  Two medium acorn squash cut in half, butternut squash, cut in half, or banana or Hubbard squash.

Your Hypnosis Health Info Hypnotic Suggestion for today:

I celebrate with healthy plant-based foods.

Since January 2, 1997
Check out Slender For Life™and call (206) 903-1232 or email for your free consultation.

Celebrating 20 years on Bainbridge Island, in Seattle and world-wide online

The family who eats healthy together, stays healthy together.

Subscribe to my daily blog posts now, right there in the sidebar.