Stuffed Pumpkin

 

Prep Time 1 Hour

 

(Including cooking time for rice)

Cooking Time 1 ½ Hours

 

 

1 ¼ cup brown or wild rice

1 5-lb pumpkin

1 cup crumbled dry whole wheat bread (about 2 slices)

1 cup crumbled cornbread

1 large onion, coarsely chopped

1 cup chopped celery

½ cup chopped parsley

2 Granny Smith apples chopped

¼ cup dried cranberries

½ cup roasted chestnuts, coarsely chopped

½ cup unsalted and undyed pistachios, shelled and coarsely chopped

¼ cup canola oil

1-2 cups vegetable broth

2 Tablespoons tamari or soy sauce

 

1.      Cook Rice

 

2.      While rice is cooking, wash and dry pumpkin.  Cut off top to make lid, remove seeds and stringy pulp.

 

3.      Preheat oven to 325 degree F. In large bowl, combine whole wheat bread, cornbread, onion, celery, parsley, apples, cranberries, chestnuts, pistachios, and rice. Add oil and 1 cup of the broth to moisten.  Stir until well mixed, add tamari or soy sauce. Stuffing should be moist.  Add more broth ¼ cup at a time, if needed.

 

4.      Pack mixture loosely into pumpkin and replace id.  Place on a baking sheet coated with cooking spray.  Bake 1 ½ hours or until pumpkin is easily pierced with a fork.  Bake any remaining stuffing 1-hour in baking dish coated with cooking spray.  Transfer pumpkin to large serving dish.  To serve, scoop out pumpkin flesh along with the stuffing.

 

Makes 8 (1 cup) servings

 

Per Serving:  410 calories, 9 grams of protein, 69-gram carb, 14 grams fat, 1.5 grams sat. fat, 0 mg cholesterol, 6 grams of fiber, and 470 mg sodium.

 

Recipe adapted from the Vegetarian Times Complete Cookbook by Lucy Moll.