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    You are in: Home / Recipes / Baked Pumpkins with Wild Rice Stuffing Recipe
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    Baked Pumpkins with Wild Rice Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Mirj's Note:

    Perfect for a vegetarian or vegan Thanksgiving

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375° F.
    2. 2
      With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
    3. 3
      Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
    4. 4
      Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
    5. 5
      Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
    6. 6
      Remove from the oven and keep warm.
    7. 7
      While the pumkins are baking prepare the rice.
    8. 8
      In a large saucepan, heat the oil over medium-high heat.
    9. 9
      Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
    10. 10
      Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
    11. 11
      Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
    12. 12
      Fluff with a fork, and stir in the peas, carrots and corn.
    13. 13
      If desired, fold in the Parmesan or soy cheese.
    14. 14
      Set aside until the pumpkins are done.
    15. 15
      When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
    16. 16
      When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.

    Ratings & Reviews:

    • on October 29, 2007

      55

      This was good fun to make! I halved the recipe and it made plenty of dinner for my DH, 2 teens and myself... lots of leftovers! Since this was labor intensive, I'd probably wait and to serve it again when I have company. My DS thought it was very cool to eat dinner out a pumpkin! I subbed frozen carrots in place of the steamed carrots with no problem. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Pumpkins with Wild Rice Stuffing

    Serving Size: 1 (477 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 335.0
     
    Calories from Fat 44
    13%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 5.5 mg
    1%
    Sodium 408.3 mg
    17%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.1 g
    24%
    Protein 11.3 g
    22%

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