stuffed pumpkin
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Savory Stuffed Pumpkin With Lamb

This stuffed pumpkin is grain-free, dairy-free, anti-candida-diet friendly and absolutely to die for. Plus it's so easy to make!
Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: American
Keyword: easy dinner recipes, fall recipes, gluten-free dinner recipe, pumpkin recipes
Servings: 4 servings
Calories: 581kcal
Author: The General Farmer


  • 2 small Sugar Pie Pumpkins, about 6-7 inches in diameter
  • salt & pepper
  • 2 Tbsp. Olive Oil
  • 1/2 large onion, diced
  • 1 rib celery, diced
  • 1/2 large red bell pepper, diced
  • 2 tsp. Herbs de Provence
  • 1/2 tsp. thyme
  • 2 cloves garlic, crushed
  • 1 lb. ground lamb
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 2 cups chopped beet greens, or any other greens you have on hand
  • 2 Tbsp. finely diced fresh parsley
  • grated parmesan cheese, optional


  • Preheat oven to 350 degrees. Pop the stem off both pumpkins and cut each in half, top to bottom. Scoop out the guts, saving the seeds (some for next year’s garden, the rest to roast). Sprinkle the inside of each pumpkin half lightly with salt and pepper, then place face down on a greased cookie sheet. Put in the oven and bake about 40 minutes, or until the pumpkin flesh is starting to get soft.
  • Meanwhile, warm olive oil in a large pan on the stovetop. Add onion and celery, cooking till onion becomes translucent. Add bell pepper and continue cooking 5 minutes more. Stir in Herbs de Provence and thyme; cook and stir 30 seconds. Add 2 cloves of garlic and continue to stir, cooking until the garlic becomes fragrant.
  • Stir in lamb, 1 t. salt and 1/2 t. pepper. Brown the meat, stirring frequently. Stir in the beet greens and cook till they are wilted. Remove stuffing mixture from heat and stir in the parsley.
  • Remove the pumpkins from the oven and CAREFULLY turn them right-side-up. They will be very hot and probably release steam when you flip them so be careful!!! Fill each half with stuffing mixture, topping with grated cheese if desired. Return to the oven and bake an additional 8-10 minutes, or till cheese is melted and the pumpkin flesh is soft and beginning to caramelize around the edges.
  • Remove from oven and let sit 5 minutes before serving. Enjoy!


This recipe fed my husband, two young children, and myself with the afore-mentioned small amount of coveted left-overs. If you are making this for more than 2 adults you might want to double the recipe!
Another Note: To roast your pumpkin seeds (don’t you dare chuck those gems in the garbage can!!!) rinse them well to remove the pumpkin goo, pat dry with a kitchen towel, and spread on a cookie sheet. Spray lightly with olive oil and season with salt, cumin, and granulated garlic. Roast in a 375 degree oven until they start to pop – you’ll hear them. Remove from oven and leave on the hot tray until cool. Yum!


Calories: 581kcal | Carbohydrates: 49g | Protein: 26g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 554mg | Potassium: 2635mg | Fiber: 5g | Sugar: 20g | Vitamin A: 58477IU | Vitamin C: 83mg | Calcium: 213mg | Iron: 10mg