Stuffed Pumpkin
Yield
6 servingsPrep
25 minCook
90 minReady
115 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pumpkin
|
*
|
| 6 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | each |
green bell peppers
|
|
| 1 | pound |
mushrooms
chopped |
|
| 1 | cup |
spinach
cooked, chopped |
|
| 4 | cups |
rice
cooked |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | teaspoon |
sage
|
*
|
| ¾ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pumpkin
|
*
|
| 9E+1 | ml |
vegetable oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | each |
green bell peppers
|
|
| 453.6 | g |
mushrooms
chopped |
|
| 237 | ml |
spinach
cooked, chopped |
|
| 946 | ml |
rice
cooked |
|
| 1 | x |
salt and black pepper
|
*
|
| 5 | ml |
sage
|
*
|
| 3.8 | ml |
thyme
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
Directions
Wash pumpkin and slice off top as you would for a jack-o'-lantern.
Scoop out seeds and rinse inside of pumpkin.
Heat oil and sauté onions, garlic, celery, green pepper and mushrooms for 10 minutes.
Combine with remaining ingredients and place in pumpkin.
Replace lid so it si not tightly sealed.
Bake at 350℉ (180℃) F in baking dish with 1 inch water for approximately 1½ hours, or until pumpkin flesh is soft.
