Submitted by Alycia Park
Stuffed Pumpkin
Serving: 4
Ingredients
- Whole Pumpkin (top cut off and de-seeded)
- 1 carton sour cream
- 1 block Philadelphia cream cheese
- 1 box frozen spinach (defrosted and excess water removed)
- 1 packet Spring Vegetable Soup
- Grated tasty cheese
Instructions
- 1. Take the top of the pumpkin off, remove all the insides, leaving as much pumpkin flesh as possible.
- 2. In a separate bowl mix together all ingredients. Combine well.
- 3. Line slow cooker with strips of foil to help remove pumpkin after cooking (see photo for example).
- 4. Place pumpkin in slow cooker. If the pumpkin doesn't touchy the bottom place 1/2 a cup of water in the base of the slow cooker.
- 5. Cook on low for 5 hours.
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Delish….So versatile, add any topping you please (added mushroom, spinach, and red capsicum, cooked for 6 and half hours as I found mine wasnt quiet cooked at 5 hours) . Thanks for sharing
This recipe was delicious. Plus you can add so many variations. We love the original but also like it with a potato bake filling. We served with Slow cooked brisket and corn. Empty plates all round. Is a regular.
So happy you enjoyed it too! Thanks for the fab 5-star feedback Nicky 🙂