Sausage & Rice Stuffed Pumpkins

This family-friendly recipe is perfect for Sunday dinner, holiday gatherings or festive weekends!

Ingredients

4 small, pumpkin pie pumpkins
3 tablespoons cooking oil, we used avocado
1 pound Italian sausage
2 cups rough chopped mushrooms
½ cup diced onion
2 cloves garlic, minced
2 cups chopped spinach
1 cup cooked Ralston Family Farms Nature’s Blend rice
2 tablespoons Dijon mustard
1 ½ teaspoons salt, divided
½ teaspoon fresh cracked black pepper to taste
1 tablespoon fresh thyme
1 cup shredded parmesan or Swiss cheese

Preparation

1. Preheat oven to 400°F and line a baking sheet with foil or parchment paper and set aside.

2. Prepare the pumpkins by slicing off the tops and scooping out the seeds. Lightly rub the pumpkins and tops with about 1 tablespoon oil and sprinkle with about ½ teaspoon salt.

3. Place pumpkins with their tops on onto lined baking sheet and roast for 20-40 minutes until just tender and still holding their shape.

4. Meanwhile, in a pan over medium-high heat, cook the sausage through then drain off excess fat and set sausage aside in a large mixing bowl.

5. In the same pan over medium heat, add 2 tablespoons oil and sauté onions until soft (about 2–3 minutes).

6. Increase heat to medium high and add garlic and mushrooms. Cook until tender and the mushrooms have released most of their liquid, stirring occasionally to give the mushrooms time to become golden (about 4-6 minutes). Remove from heat and add to bowl with sausage.

7. To the sausage mix, add spinach and cooked Ralston Family Farms Nature’s Blend rice, Dijon mustard, 1 teaspoon salt, black pepper, thyme, and cheese. Stir until evenly combined.