Stuffed Pumpkin Perfect for Thanksgiving

Because Thanksgiving is next week, I thought this would be a good time to revisit some of my favorite holiday recipes, like this one for Stuffed Pumpkin.

It can be baked into a vegetarian entree, served as a a side-dish, or used as an edible centerpiece.

Stuffed Pumpkin Ingredients

1 small-to-medium pumpkin
Worcestershire or soy sauce
Salt and pepper
2 3/4 cups quick cooking wild rice mix*
3-5 sliced scallions
3-4 sliced carrots
1 1/2 cups kidney beans, rinsed and drained
1/2 cup pine nuts (or shelled, roasted pumpkin seeds)
1/3 cup shelled sunflower seeds

Directions

  1. Prepare wild rice according to package instructions. While it’s simmering prepare the pumpkin.
  2. Cut a medium-sized circle in the top of the pumpkin.
  3. Remove the seeds and pulp; clean thoroughly. Save seeds to roast.
  4. Season inside of pumpkin with Worcestershire or soy sauce.
  5. Let rice cool slightly and then mix together with the remaining ingredients.
  6. Add salt and pepper to taste.
  7. Stuff pumpkin with the rice mixture; cover tightly with the pumpkin lid.
  8. Set pumpkin on a baking sheet in a preheated 425-degree oven.
  9. Bake for about 1 hour or until the pumpkin is soft and lightly charred.
  10. Serve hot; remove lid and scoop out large spoonfuls of stuffing and soft pumpkin for each serving.

Serves 6 to 8, depending on the size of the pumpkin.

*I used the quick-cooking Rice Select Brand, “Royal Blend” of Texmati white, brown, wild and red rice.


 

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