Dinner in a pumpkin is a festive meal for Fall or Halloween! This recipe uses chicken, cooked rice or quinoa, veggies, and a simple creamy sauce that makes this casserole so tasty!
- 1 medium pumpkin or 6 small ones
- 1 1/2 cups chicken broth
- 1/4 tsp. poultry seasoning
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper
- 1/2 tsp. salt
- 1/8 tsp. dried parsley
- 1/8 tsp. paprika
- 1 cup milk
- 1/2 cup all-purpose flour
- 4 ounces light cream cheese
- 1/2 Tbsp oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup finely chopped carrots
- 1 cup frozen corn kernels
- 2 cups cooked rice or quinoa
- shredded cooked chicken (optional)
- 1 cup diced brocolli (optional)
- To prepare the pumpkin(s), cut off the top. Scrape out the seeds until the sides are smooth. (I like to do this step in the morning so that it's ready to go when I'm ready to add the casserole. Keep in the fridge until you are ready to add).
- Preheat the oven to 350 degrees F.
- To make the sauce, bring the chicken broth and spices to a simmer over medium heat.
- In a separate bowl, whisk the milk and flour together until very smooth. Then gradually pour into the simmering broth. Whisk quickly and cook until bubbly and thick.
- Remove from the heat and stir in the cubes of cream cheese. Let melt while you prepare the rest.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic, carrots, broccoli and corn. Stir often and cook until onion is translucent.
- Combine the quinoa or rice, chicken, and cooked vegetables. Stir the sauce to make sure the cream cheese is mixed in and then pour over the ingredients. Mix well. Add additional salt and pepper to taste.
- Lightly salt and pepper the insides of the pumpkin.Spoon the casserole inside.
- Replace the top of the pumpkin. Place on a cookie sheet lined with tin foil and place on the bottom rack of your oven.
- Bake for 60 minutes (up to 90 for larger pumpkins). Check after 45 minutes. It is done when the pumpkin insides are tender.
- Let cool for about 10 minutes before serving. Scoop out the casserole and pumpkin to eat! Enjoy!
You can use one medium pumpkin (make sure it fits in your oven) or small Jack-b-little pumpkins. For the smaller ones, reduce the cook time by 30 minutes.
To save time during the "witching" dinner-prep hour, prepare the pumpkin and casserole the morning of. Add the casserole to the pumpkin just before you are ready to bake.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
Keywords: dinner in a pumpkin, casserole, rice, halloween dinner, pumpkin dinner