Stuffed Pumpkin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.4
- Total Fat: 5.8 g
- Cholesterol: 10.0 mg
- Sodium: 874.8 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.6 g
- Protein: 7.5 g
View full nutritional breakdown of Stuffed Pumpkin calories by ingredient
Introduction
Based on a Splendid Table recipe, substituting what I had handy. Gluten free and cow milk free. Contains nuts and sheep cheese.Recipe is extremely malleable. Originally had stale bread rather than rice, bacon rather than sausage, no nuts, heavy whipping cream, gouda cheese, scallions rather than onion, thyme rather than sage, no apple. Based on a Splendid Table recipe, substituting what I had handy. Gluten free and cow milk free. Contains nuts and sheep cheese.
Recipe is extremely malleable. Originally had stale bread rather than rice, bacon rather than sausage, no nuts, heavy whipping cream, gouda cheese, scallions rather than onion, thyme rather than sage, no apple.
Number of Servings: 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
Tips
This recipe is one of those "use all your leftovers" kind of recipes. It tastes great, it's very filling, and you can change it a lot and still come out with a fantastic dish.
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.
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.