When you make a purchase through one of our recommended product links, we may earn a commission. Learn more.

Whole Roasted Stuffed Pumpkin

5 from 1 vote
Roni Cohen – @ronis_recipes
Whole roasted stuffed pumpkin is the perfect fall recipe for a memorable family dinner.
Servings: 2


  • 1 medium size pumpkin
  • ¼ cup olive oil
  • 1 onion, chopped
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried chili flakes
  • 14 ounces/400 grams ground beef (or any other meat you like)
  • 1 carrot, grated
  • ½ cup parsley, chopped
  • 1 cup basmati rice
  • 2 cups water


  • Sauté the onion and garlic for 2 minutes on medium heat.
  • Add the spices, mix and sauté for another minute.
  • Add the ground beef, stir, cover with a lid and cook for about 10 minutes on medium-low heat.
  • Add the carrot, parsley and rice and mix, then add a glass of water and simmer until the rice is half cooked.
  • Preheat the oven to 390 °F (200 °C).
  • Empty the pumpkin, add the rice with the meat and a glass of water, wrap the pumpkin in parchment paper and aluminum foil and bake for 1.5-2 hours.


Frequently Asked Questions

I would like to use a large pumpkin. Do I need to double the ingredients?
Yes, and cook it for 30-45 minutes longer. Our humble recommendation would be to make a few medium size pumpkins for best result.

Share your favorites!

Leave a review

Rate this Recipe

Home Cooks World