Vegetable and Rice Stuffed Pumpkin Recipe

Name: Vegetable and Rice Stuffed Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pumpkin; 4 tablespoons sugar; 2 tablespoons soy sauce, tamari; 1 cup water; 1/2 pound chestnuts shelled; 1/4 cup raisins, seedless unsulfured; 1/4 cup apricots unsulfured, chopped; 1 each apples, granny smith chopped; 1/2 cup walnuts broken but not too small; 1 stalk celery chopped; 1 medium white onion chopped; 1 medium red onion chopped; 1 can corn drained; 1 medium green bell peppers chopped; 1 medium sweet red bell peppers chopped; 1 medium zucchini chopped; 1 medium yellow summer squash chopped; 2 medium jalapeno pepper seeded and minced; 2 cups basmati rice cooked; 1/4 teaspoon mace; 1/4 teaspoon turmeric; 1 x black pepper; 1/2 teaspoon cinnamon; 4 tablespoons soy sauce, tamari

Servings: persons

1 each pumpkin
4 tablespoons sugar
2 tablespoons soy sauce, tamari
1 cup water
1/2 pound chestnuts shelled
1/4 cup raisins, seedless unsulfured
1/4 cup apricots unsulfured, chopped
1 each apples, granny smith chopped
1/2 cup walnuts broken but not too small
1 stalk celery chopped
1 medium white onion chopped
1 medium red onion chopped
1 can corn drained
1 medium green bell peppers chopped
1 medium sweet red bell peppers chopped
1 medium zucchini chopped
1 medium yellow summer squash chopped
2 medium jalapeno pepper seeded and minced
2 cups basmati rice cooked
1/4 teaspoon mace
1/4 teaspoon turmeric
1 x black pepper
1/2 teaspoon cinnamon
4 tablespoons soy sauce, tamari

1
Preheat oven to 350F (180C).
2
Wash pumpkin and cut off the top, angle the cut so that the top will fit back on more easily, use a big spoon to scoop out strings and seeds.
3
Mix sugar and 2 tablespoons tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin.
4
Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil.
5
Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take.
6
Steam the nuts for about 15 minutes.
7
Rinse them in cool water and slip off the brown skins.
8
Chop chestnuts coarsely.
9
Combine chestnuts with raisins, apricots, apple, walnuts, jalapeno peppers, mace, tumeric and rice, mix well.
10
Add the 4 tablespoons tamari and mix again.
11
Dust the inside of the pumpkin with the cinnamon.
12
Pack the pumpkin with the filling and replace the pumpkin top.
13
Return pan to oven, add water to cover the bottom of the pan and bake for 45 to 55 minutes.
14
The bottom of the pumpkin may be VERY soft.
15
Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact.
16
When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing.
17
If you have leftovers do not leave it in the pumpkin.
18
Remove the filling and scrape out the pumpkin and store in your refrigerator.
19
Tastes great the day after.

656

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 1 each pumpkin, 4 tablespoons sugar, 2 tablespoons soy sauce, tamari, 1 cup water, and more.

Yes, Vegetable and Rice Stuffed Pumpkin falls under the Vegetarian 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.

Vegetable and Rice Stuffed Pumpkin

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