Pumpkin Jack ’n Cheese Bowls
These Pumpkin Jack ’n Cheese Bowls are a fun and festive Halloween dinner idea made with roasted mini pumpkins filled with cheesy beef mac and cheese. Perfect for kids and fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 4 small sugar pumpkins
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3/4 lb extra lean ground beef
- 1 (10 oz) box organic mac ’n cheese mix
- 1 cup finely shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Cut off tops of mini pumpkins and scoop out seeds.
- Carve jack-o’-lantern faces on each pumpkin.
- Brush pumpkins with olive oil, season with salt and pepper.
- Roast pumpkins with lids on for 30–40 minutes until fork-tender.
- Brown the ground beef in a saucepan and drain the fat.
- Prepare mac ’n cheese according to package instructions.
- Mix cooked beef into the macaroni and cheese with 3/4 of the shredded cheddar.
- Spoon filling into roasted pumpkins, top with remaining cheese.
- Place lids back on pumpkins and serve warm.
Notes
- Use sugar or pie pumpkins for best flavor and size.
- Don’t eat the outer pumpkin skin—it’s too tough.
- You can prep the pumpkins in advance and reheat before filling.
- Filling can be made ahead and frozen for up to 2 months.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Find it online: https://recipeeasily.com/pumpkin-jack-n-cheese-bowls/