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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 120.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 608.4 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Savory Stuffed Pumpkins calories by ingredient
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Savory Stuffed Pumpkins

Submitted by: STEPFANIER
Savory Stuffed Pumpkins

Introduction

In my house, pumpkins are for eating--not carving! Stuff small pumpkins for an interesting presentation. In my house, pumpkins are for eating--not carving! Stuff small pumpkins for an interesting presentation.
Number of Servings: 4

Ingredients

    4 small pumpkins
    seeds from those 4 pumpkins
    1/2 c wild or brown rice
    2 cloves garlic, chopped
    1/2 small onion, chopped
    1 cup vegetable broth
    2 t poultry seasoning (or a mix of sage, rosemary, thyme, salt, pepper and marjoram)

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Directions

Preheat oven to 350.

Slice the tops off the pumpkins, then scoop out the pulp and seeds. Rinse seeds in a colander, removing pulp.

Spread cleaned seeds on a small baking sheet and sprinkle with 1 t poultry seasoning, plus salt and pepper. Bake about 10 minutes, until crispy.

Place tops on scooped out pumpkins and put them on another small baking sheet. Bake until rice is finished.

Meanwhile, add garlic and onion to medium saucepan, then pour in broth. Bring to a boil, then reduce heat, stir in rice and allow to boil again. Add half the seasonings, then reduce heat to medium-low. Simmer 15 minutes.

When rice is done and pumpkin flesh is soft, remove pumpkins from oven and fill with hot rice.

To serve, place top alongside the pumpkin, and sprinkle pumpkin seeds over the top of each pumpkin.

Scoop pumpkin flesh from rind and eat with rice. Serve alongside roasted turkey or your favorite protein!

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    this is soo good. I added some quinoa for added protein, doesn't change the flavor, and it is good for a whole meal! Thank you - 10/30/08

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  • 5 of 5 people found this review helpful
    Could not find pumpkins, so I used acorn squash. Very good recipe, thanks for sharing. - 12/13/08

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  • Incredible!
    5 of 6 people found this review helpful
    I was craving something new with pumpkins and this turned out really well. I didn't have vegetable broth, so I used chicken broth instead, but it turned out great. I liked the texture of the pumpkin along with the rice and the seeds were so delicious, they were eaten before the dish was finished! - 10/31/08

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  • Incredible!
    5 of 5 people found this review helpful
    Really, really good! I mixed my pumpkin seeds in with the rice and it added a really nice touch! - 10/30/08

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  • Incredible!
    2 of 2 people found this review helpful
    All I can say is WOW! - 10/30/08

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  • 2 of 5 people found this review helpful
    I was looking for ideas for a Vegetarian Thanksgiving (last year veggi-loaf was a disaster...) and this sounds good and looks real pretty too! Thanks for sharing! :-) - 10/24/08

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  • 0 of 1 people found this review helpful
    this looks really good. Also fits the different category. You get tired of the same old, same old. - 10/30/09

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  • 0 of 2 people found this review helpful
    this looks very good. looking for something a little different - 10/10/09

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  • Very Good
    0 of 2 people found this review helpful
    I have a wonderful one that has meat in it with kind of a spaghetti type sauce but is ever so yummy for the tummy in the fall. - 11/3/08

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  • Very Good
    0 of 3 people found this review helpful
    It will taste good with all the seasoningsyou have in there, looks good to eat too. - 10/30/08

    Was this review helpful?   yes  No