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Stuffed Pumpkin

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

90 min

Ready

115 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each pumpkin
* Camera
6 tablespoons vegetable oil
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2 each onions
chopped
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2 cloves garlic
chopped
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2 each celery stalks
chopped
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1 each green bell peppers
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1 pound mushrooms
chopped
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1 cup spinach
cooked, chopped
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4 cups rice
cooked
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1 x salt and black pepper
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1 teaspoon sage
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¾ teaspoon thyme
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½ teaspoon rosemary leaves
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½ teaspoon basil
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½ teaspoon oregano
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Ingredients

Amount Measure Ingredient Features
1 each pumpkin
* Camera
9E+1 ml vegetable oil
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2 each onions
chopped
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2 cloves garlic
chopped
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2 each celery stalks
chopped
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1 each green bell peppers
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453.6 g mushrooms
chopped
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237 ml spinach
cooked, chopped
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946 ml rice
cooked
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1 x salt and black pepper
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5 ml sage
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3.8 ml thyme
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2.5 ml rosemary leaves
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2.5 ml basil
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2.5 ml oregano
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 62121% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 37g 37%
Dietary Fiber 5g 20%
Sugars g
Protein 25g
Vitamin A 139% Vitamin C 41%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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