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Sausage, Rice, and Mushroom Stuffed Pumpkin
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Friendly URLs: /sausage-rice-and-mushroom-stuffed-pumpkin
1.4 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
white cheddar cheese
gluten-free
kid friendly
has meat
(?)
Has meat from:
ground pork (4% fat)
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground pork (4% fat)
parmesan cheese
white cheddar cheese
egg (large)
vegetarian
(?)
Not vegetarian due to:
ground pork (4% fat)
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
white cheddar cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 89.2% and Vitamin A (IU) as 959% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 40.1% of RDA
• Carbs: 34.1% of RDA
• Fat (total lipid): 34.5% of RDA
• Fiber: 16.7% of RDA
• Fructose: 3.5% of RDA
• Protein: 57.4% of RDA
• Sodium: 89.2% of RDA
• Sugar: 39.7% of RDA
• Vitamin A (IU): 959% of RDA
• Vitamin B6: 80.5% of RDA
• Vitamin C: 45.9% of RDA
• Iron: 3.3% of RDA
• Magnesium: 23.4% of RDA
• Manganese: 273% of RDA
• Niacin: 153% of RDA
• Potassium: 44.1% of RDA
• Zinc: 41.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
93.8
g
Calories
802
 
Fiber
4.67
g
Iron
0.627
mg
Protein
64.6
g
Sodium
1204
mg
Sugars
12.4
g
Fat (total lipid)
21.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
pie pumpkins, about 2 lbs. each.
 
1
lb
+
-
 
 
1
cup
+
-
 
grated.
 
1/2
cups
+
-
 
 
1
pint
+
-
 
can use any mushroom of choice. if whole, slice thinly.
 
2
whole
+
-
 
chopped.
 
1
whole
+
-
 
seeded and chopped.
 
2
cloves
+
-
 
minced.
 
2
cups
+
-
 
 
2
whole
+
-
 
lightly beaten.
 
1/4
cups
+
-
 
minced.
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
dried.
 
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PREPARATION
PREPARING THE PUMPKIN
1.
Preheat oven to 450°.
2.
Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside.
3.
Remove strings and seeds from pumpkins; discard seeds or save for toasting.
PREPARING THE FILLING
4.
Cook rice according to instructions on package.
5.
In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
6.
Remove from heat; stir in rice, parmesan cheese, eggs, parsley, salt and thyme.
FILLING AND BAKING THE PUMPKINS
7.
Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture.
8.
Replace pumpkin tops. Bake 30 minutes.
9.
Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°.
10.
Remove tops and sprinkle white cheddar over rice mixture right when they are removed from the oven. Allow cheese to melt and serve immediately.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 802
Protein 64.6 g
Carbohydrates 93.8 g
Iron 0.63 mg
Fiber 4.67 g
Calcium 27.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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