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Chicken & Walnut Stuffed Pumpkin

This chicken & walnut stuffed pumpkin is perfect for fall! It's a delightful dish that is unique and tasty. It's easy enough to serve for a family dinner, but an ideal show-stopping main dish that is a great option for a dinner party.
While this is a super easy recipe to make, please do note that it does have a cook time of 1 1/2 hours and involves several steps in preparation. It's one we save for weekends and not busy weekdays.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American/Canadian
Servings 4
Calories 861 kcal

Ingredients
  

  • 3 lb. Sugar Pumpkin
  • 6 oz. roasted walnuts
  • 1 tbsp olive oil
  • 1 medium sweet onion diced
  • 1 lb. boneless skinless chicken breast diced into bite-size pieces
  • 3 garlic cloves minced
  • 7 oz. tomato puree
  • 1 cup water
  • 6 oz. toasted walnuts
  • 1 medium sweet onion
  • 1 oz. fresh basil chopped
  • 1 oz. fresh parsley chopped
  • 6 oz. cherry tomatoes
  • Sea Salt to taste
  • Black Pepper to taste

Instructions
 

  • Preheat oven to 375° F
  • Place on a parchment lined baking sheet. Bake at 375° F for approximately 45 minutes until slightly softened. (time will depend on actual size of the pumpkin). Remove from heat and carefully remove lid and set aside to cool slightly.
  • Using a sharp knife, remove top from pumpkin in one piece and set aside. Remove seeds and stringy pulp from inside pumpkin using a spoon or scoop. Replace lid on pumpkin.
  • Meanwhile while pumpkin is roasting, toast walnuts in dry skillet 5-6 minutes over medium heat until fragrant. Stir often and watch carefully to prevent burning. Remove from heat and set aside.
  • Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.
  • Add diced chicken and saute’ until golden brown.
  • Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.
  • Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste.
  • Return pumpkin to oven and roast for another 20-25 minutes.
  • Serve warm.

Nutrition

Calories: 861kcalCarbohydrates: 46gProtein: 43gFat: 63gSaturated Fat: 7gPolyunsaturated Fat: 41gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mgSodium: 165mgPotassium: 2411mgFiber: 10gSugar: 17gVitamin A: 30445IUVitamin C: 64mgCalcium: 215mgIron: 8mg
Keyword autumn, fall
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