Stuffed Small Sugar Pumpkin Recipe

Name: Stuffed Small Sugar Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sugar pumpkin small; 2 tablespoons water or 3; extra-virgin olive oil smidgen; 1 cup brown basmati rice cooked; 1 cup soy chunks; 2 cups hot water; 1/4 cup soy sauce; 3 inches whole grain bread slices, cut into 1/2 cubes; 1 cup soymilk preferably unsweetened; 1 Honeycrisp apple large, nice combination of sweet and tart, diced; 1/2 cup raw cashews halved or crushed; 1 onion large, diced; 1 clove elephant garlic diced; 1 teaspoon ground sage rounded; 1 tablespoon freshly ground black pepper; 1/2 teaspoon ground allspice; 1 sprig fresh oregano finely chopped; 3 tablespoons chia seeds whole; 4 tablespoons soy sauce naturally brewed; 2 tablespoons extra-virgin olive oil; salt to taste

Servings: persons

1 sugar pumpkin small
2 tablespoons water or 3
extra-virgin olive oil smidgen
1 cup brown basmati rice cooked
1 cup soy chunks
2 cups hot water
1/4 cup soy sauce
3 inches whole grain bread slices, cut into 1/2 cubes
1 cup soymilk preferably unsweetened
1 Honeycrisp apple large, nice combination of sweet and tart, diced
1/2 cup raw cashews halved or crushed
1 onion large, diced
1 clove elephant garlic diced
1 teaspoon ground sage rounded
1 tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1 sprig fresh oregano finely chopped
3 tablespoons chia seeds whole
4 tablespoons soy sauce naturally brewed
2 tablespoons extra-virgin olive oil
salt to taste

1
Cook brown basmati rice.
2
Soak soy chunks for about 30 min., then drain.
3
Put bread cubes into wok or heavy pan, drizzle olive oil over and, stirring frequently, fry until cubes are lightly toasted all around.
4
Mix chia seeds and soy milk and stir well (chia seeds will absorb up to 13 times their own weight in liquid). After about 15 minutes, stir again.
5
Clean pumpkin and cut around stem to create a lid (make sure to cut at an angle so lid won't fall into pumpkin as it bakes), then scoop out the seeds.
6
Put 2-3 tbsp water into scooped pumpkin, dab or spray a smidgen of olive oil around edges of hole and lid and close. Place in oven preheated at 350F and bake for about 30 minutes or until fork will pierce outer skin without too much effort.
7
While pumpkin is baking, prepare the stuffing. Saute onion, garlic and apple in a little olive oil until onion and apple become translucent.
8
Add bread cubes, soy chunks, cashews, fresh oregano, spices and 3-4 tbsp soy sauce. Mix well and continue sauteeing on medium heat for about 15 min.
9
Add salt to taste and the stuffing is done.
10
Carefully remove the baked pumpkin from the oven, open the lid and fill with stuffing until about 3/4 full, then pour soymilk/chia mixture in as well.
11
Close lid again and return to oven for another 30 minutes, then place pumpkin on the middle of the table and carefully (a puff of steam will emerge) open the lid.
12
Scoop stuffing onto individual plates, then scrape out the pumpkin flesh (be careful not to scrape right through the outer skin).

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 sugar pumpkin small, 2 tablespoons water or 3, extra-virgin olive oil smidgen, 1 cup brown basmati rice cooked, and more.

Yes, Stuffed Small Sugar Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Small Sugar Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions