Prep Time:
1 hr
Cook Time:
5 hrs
Total Time:
6 hrs
Servings:
12
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Cut around the top of pumpkin to make a lid. Use a large metal spoon to scoop out inside membrane and seeds. Place hollowed-out pumpkin with lid on the prepared baking sheet,
Cook in the preheated oven for 1 hour, then lower heat to 325 degrees F (165 degrees C).
Meanwhile, place sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. Stir in parsnips, rutabaga, and cabbage; cook until vegetables are almost tender, about 5 minutes. Add bell peppers, broccoli, zucchini, and corn. Pour in chicken broth, add rice, and cook for 5 minutes more. Stir in parsley, red pepper flakes, onion soup mix, and Italian seasoning until incorporated; season with salt and pepper.
Keeping pumpkin on the baking sheet, spoon vegetable-sausage mixture into pumpkin, and replace the lid. Loosely cover pumpkin with aluminum foil.
Continue cooking pumpkin in the preheated oven until flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with vegetable mixture. To serve, place pumpkin on a serving platter and remove the lid to ladle out the contents.
Nutrition Facts (per serving)
| 417 | Calories |
| 13g | Fat |
| 66g | Carbs |
| 14g | Protein |
