Cinderella Pumpkin Bowl with Vegetables and Sausage
"This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin."
Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole (10 pound) Cinderella pumpkin
- 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
- 3 carrots, peeled and sliced
- 2 celery ribs, chopped
- 1 large onion, peeled and chopped
- 3 cloves garlic - minced, or amount to taste
- 2 cups parsnips, peeled and cubed (optional)
- 2 cups rutabagas, peeled and cubed (optional)
- 2 cups cabbage, coarsely chopped (optional)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 head broccoli, cut into florets
- 2 zucchini, cut into chunks
- 1 1/2 cups canned or frozen corn
- 2 (13.75 ounce) cans chicken broth
- 2 cups cooked white or brown rice (optional)
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 (1.25 ounce) envelope dry onion soup mix
- 1/2 (1 ounce) packet dried Italian seasoning
- salt and ground black pepper to taste