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Thanksgiving Pumpkin Stuffed w/ Rice and Chestnuts

Thanksgiving Pumpkin Stuffed w/ Rice and Chestnuts is a home-style recipe. Adapted from _The High Road to Health_, Wagner and Spade 1 medium pumpkin (12 to 14 inches in diameter) 2 Tablespoons honey 2 Tablespoons soy sauce 1 cup water 1/2 pound fresh chestnuts 1/4 cup unsulfured raisins 1 medium ...

Ingredients

• 1
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/2 lb
• 1/4 cup
• 1
• 1/4 cup
• 1
• 2
• 1
• 2 cup
• 1 lb

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Wash pumpkin and cut off the top, use large spoon to scoop out strings and seeds.

3. 3

   Mix honey and soy sauce and spread evenly over insides of pumpkin.

4. 4

   Place 1 cup water in the bottom of large baking pan, place top back on pumpkin and place pumpkin in baking pan, cover with foil.

5. 5

   Bake for 20 minutes or until pumpkin is just starting to become tender.

6. 6

   Steam the nuts for about 15 minutes, or until they are tender.

7. 7

   Rinse them in cool water and slip off the brown skins.

8. 8

   Chop chestnuts coarsely.

9. 9

   Combine chestnuts with raisins, apple, celery, onions, corn, green pepper, and brown rice, mix well

10. 10

    Heat some water in medium skillet.

11. 11

    Add tofu and enough paprika to give it a pleasing color and cook over high heat for 3 minutes, stirring constantly.

12. 12

    Combine the tofu with rice mixture, mace, Braggs

13. 13

    Aminos, and cinnamon and mix until well blended.

14. 14

    Fill the pumpkin with this mixture, replace top. place it in baking dish with 1/4 inch water in bottom.

15. 15

    Bake for 45 minutes, serve on large platter garnished with parsley, raw cranberries, and orange slices.