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Stuffed Pumpkin with Pork

Wondering what to do with all those pumpkins that grew so well this year? Here's a way to serve stuffed pumpkin as a main dish.

Get more autumn-themed recipes here ...

Try pumpkin stuffed with pork as a main dish this season

Try this hearty pumpkin dish at your next meal


  • 1 small sugar pumpkin, seeds removed and lid intact
  • 1 cup pearl barley
  • 2 cups water or chicken broth
  • ½ lb. cooked pork, cubed
  • 2–4 sprigs fresh rosemary
  • 1 small onion, peeled and finely chopped
  • 2 medium cloves of garlic, minced
  • 1 small stalk celery, finely sliced
  • ¼ cup bread crumbs
  • 1 tsp. poultry seasoning

Preheat oven to 350 degrees F. Prick top half of pumpkin shell on the outside to allow steam to escape while cooking. Place in a shallow pan (such as a broiler pan) and fill with about ½-inch of water. Bake about 15 to 20 minutes or until firm-tender.

Meanwhile, cook barley: Combine barley and water or chicken broth, and bring to a boil. Reduce heat and cook 20 to 30 minutes, until all water has been absorbed.

Combine cooked barley with remaining ingredients; stir to mix. Fill pumpkin shell, cover with lid and return to oven in pan with water. Bake 20 to 30 minutes, until pumpkin is very tender. Remove to serving plate and let cool slightly. Scoop out some of the pumpkin meat when serving. Serves 2 to 4.

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Stuffed Pumpkin with Pork

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Reader Comments
I have one pumpkin left from the garden so think I will give this a try after Christmas with the leftovers as suggested.
Melanie, Hopetown, ON
Posted: 12/24/2010 3:50:46 AM
l, r, NM
Posted: 12/21/2010 8:18:03 PM
I cooked this for supper tonight. Used ground pork, so cooked garlic, onion and celery with it. Didn't have any poultry seasoning, so used fresh sage and thyme. Substituted brown rice for barley and bread crumbs to make it gluten-free. Very good, but I would cook the pumpkin longer. I think this recipe would work with any meat/grain/seasoning combo - think leftover turkey, wild rice, and dried cranberries after Thanksgiving!
Abby, Fort Wayne, IN
Posted: 10/29/2009 6:12:55 PM
I've never had pumpkin in an entree, sounds like something I'd like to try
wendy, round rock, TX
Posted: 10/16/2009 4:21:27 PM
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