Stuffed Pumpkin

Name: Stuffed Pumpkin Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 3 pound cooking pumpkin; ~1 cup rice; 1/2 onion sliced; 1 TBSP chopped fresh sage; 1 cooked chicken andouille sausage sliced into 1/2 segments; 4 cloves of garlic chopped; 2 tbsp pine nuts (walnuts or pecans would be better or leave out); 1/2 apple sliced into 1/2 chunks; 3-4 oz almond milk; 1 tsp olive oil (or use heavy whipping cream rather than almond milk and olive oil); 3 oz manchego cheese; ground fresh nutmeg (I used pumpkin pie spice because I didn't have nutmeg); salt and pepper

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 4

Ingredients

3 pound cooking pumpkin~1 cup rice1/2 onion, sliced1 TBSP chopped fresh sage1 cooked chicken andouille sausage, sliced into 1/2" segments4 cloves of garlic, chopped2 tbsp pine nuts (walnuts or pecans would be better, or leave out)1/2 apple sliced into 1/2" chunks3-4 oz almond milk1 tsp olive oil (or use heavy whipping cream rather than almond milk and olive oil)3 oz manchego cheeseground fresh nutmeg (I used pumpkin pie spice because I didn't have nutmeg)salt and pepper

Directions

Preheat oven to 350. Cook rice, set aside. Chop up onion, sage, sausage, garlic, apple. Combine rice, onion, sage, sausage, garlic, nuts, apple, cheese, nutmeg. Season with pepper (sausage is probably salty enough). Cut top off pumpkin, leaving the lid able to be reseated like a Jack-o-lantern. Scrape out all the goop. (Save the seeds if you want to roast pumpkin seeds). Season inside of pumpkin with salt and pepper. Fill the pumpkin up, but don't overstuff. Pour almond milk and olive oil in, and make sure everything is moistened.

Cook for 90-120 minutes. Check at 90. Outside of pumpkin should be soft enough to stick a knife through it easily. Check inside - if it's very liquid, take top off and put back in oven to bake down the liquid a little.

Difficult to serve at table as is so scoop out the cooked filling, then use a large spoon to scoop the cooked pumpkin out of the skin, and mix it back in with the filling.

Serving Size: makes about 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMYELI.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving