← All recipes

Holiday Stuffed Pumpkin

Holiday Stuffed Pumpkin is a home-style recipe made with Unblemished Diameter Pumpkin With A Solid Stem Attached, Short Grain Brown Rice Or Brown Basmati Rice, Other Whole Grains, Olive Oil, Chopped Onion And Chopped Celery, and Or Sliced Apples.

Ingredients

• 1
• 2 cup
• 1 cup
• 2 tsp
• 1/2 cup
• 1
• 1
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• Black Pepper
• 8 oz

Method (preview)

1. 1

   Preheat oven to 400.

2. 2

   Carefully cut the top off the pumpkin with the knife angled toward the center of the pumpkin so the lid won't fall in when baked.

3. 3

   Clean the seeds and strings out of the center of the pumpkin (wash seeds and save for toasted pumpkin seeds), put a couple of tbsps of water into it, oil the cut edges of both pumpkin and lid, and bake both parts on a baking sheet for about 40 minutes, or until the pumpkin is quite soft when poked with a fork.

4. 4

   While the pumpkin is baking, cook the grains as usual.

5. 5

   Saute the onion until translucent, then add the apples, celery, chestnuts, herbs and spices, and cook until the apples are just starting to get soft. (Add a bit of water if needed).

6. 6

   Mix in beans or tofu, raisins, nuts, parsley, soy or orange, and sweet red pepper and heat gently.

7. 7

   Add grains and mix well.

8. 8

   After the pumpkin is baked, stuff with fillings. If using cheese, layer stuffing and cheese, ending with cheese. Replace lid tightly.

9. 9

   Lower the oven temperature to 350 and bake on a baking sheet for about 30 more minutes, or longer, until stuffing is hot.

10. 10

    Serve the stuffing with a slice of pumpkin topped with a bit of maple syrup, cranberry sauce or a fruit chutney.