Elegant Stuffed Pumpkin
Yield
5 servingsPrep
15 minCook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pumpkin
(5 pounds) |
*
|
| 3 | cups |
rice
brown, cooked |
|
| 2 | cups |
bread crumbs, whole wheat
|
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
celery
chopped, with leaves |
|
| 2 | x |
apples
(tart and unpeeled), chopped |
*
|
| 1 | cup |
chestnuts
(or cashew nuts), roasted, cut in half |
*
|
| 1 | teaspoon |
sage
or to taste |
*
|
| 1 | teaspoon |
savory
or to taste |
|
| 1 | teaspoon |
marjoram
or to taste |
*
|
| 1 | teaspoon |
oregano
or to taste |
|
| 1 | teaspoon |
paprika
or to taste |
|
| 2 | cups |
vegetable stock
|
|
| ½ | cup |
butter
(or safflower oil), melted |
|
| 1 | x |
soy sauce, tamari
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pumpkin
(5 pounds) |
*
|
| 7.1E+2 | ml |
rice
brown, cooked |
|
| 473 | ml |
bread crumbs, whole wheat
|
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
celery
chopped, with leaves |
|
| 2 | x |
apples
(tart and unpeeled), chopped |
*
|
| 237 | ml |
chestnuts
(or cashew nuts), roasted, cut in half |
*
|
| 5 | ml |
sage
or to taste |
*
|
| 5 | ml |
savory
or to taste |
|
| 5 | ml |
marjoram
or to taste |
*
|
| 5 | ml |
oregano
or to taste |
|
| 5 | ml |
paprika
or to taste |
|
| 473 | ml |
vegetable stock
|
|
| 118 | ml |
butter
(or safflower oil), melted |
|
| 1 | x |
soy sauce, tamari
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Cut off top of pumpkin to make a lid.
Remove the seeds and scrape out any stringy pulp.
Combine dry ingredients in a large mixing bowl and mix well with hands.
Add stock and butter, and mix well, adding soy sauce and salt if desired.
Stuffing should be moist but not wet.
Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1½ hours or more at 325℉ (160℃).
It is done when a fork pushes easily through the pumpkin.
Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing.
If the pumpkin is organically grown, you may eat the skin too.
(If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.)
