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Stuffed Thanksgiving Pumpkin

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Submitted by: kk1000

 

A healthy blend of rice, vegetables and roasted pumpkin seeds, all baked in a savory pumpkin shell.
 

Ingredients

  • 3 cups cooked brown rice
  • 2 small pie pumpkins
  • 1 tablespoon olive oil
  • 3 medium onions, minced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon dried rosemary
  • 1/2 cup roasted pumpkin seeds

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Method

Wash pumpkins outer shells well. Cut off tops of pumpkins and scoop out seeds and membranes. Preheat oven to 350 degrees. Heat oil in a large skillet and saute onion until lightly brown. Add celery and carrots then saute a few minutes more. Add salt and water then simmer for 10 minutes. Meanwhile, lightly toast pumpkin seeds in a toaster oven. Add rice, rosemary and roasted pumpkin seeds. Fill pumpkin cavities with rice mixture. Place in baking dish and cover with foil; pumpkin, dish and all. Bake 1 1/2 hours until kitchen is filled with the aroma of baked pumpkin. Pumpkin sides should be soft enough to eat, but not collapsing.

 

Notes: The rice pilaf can be made ahead of time to make preparation easier.

 

Number of Servings: 6

 

Submitted by: kk1000 ()

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