Savory Stuffed PumpkinsSubmitted by: SP_STEPF
IntroductionIn 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.
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)
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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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