Search
by Ingredient

Stuffed Pumpkin

StarStarStarStarHalf star

Submitted by mistylynn66

YIELD

6 servings

PREP

25 min

COOK

90 min

READY

115 min

Ingredients

1 1
EACH EACH PUMPKIN *
6 9E+1
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
chopped
2 2
EACH EACH CELERY STALKS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
1 453.6
POUND G MUSHROOMS
chopped
1 237
CUP ML SPINACH
cooked, chopped
4 946
CUPS ML RICE
cooked
1 5
TEASPOON ML SAGE *
¾ 3.8
TEASPOON ML THYME *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 621 21% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
More health news

Email this recipe