Vegetable And Rice Stuffed Pumpkin
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     pumpkin -- (14 or 15 inches in
                        --  or 2 smaller ones
  4        tablespoons  sugar
  2        tablespoons  tamari sauce
  1                cup  water
     1/2         pound  fresh shelled chestnuts
     1/4           cup  un-sulfured raisins
     1/4           cup  un-sulfured apricots
                        chopped
  1                     granny smith apple -- chopped
                        (or any tart apple)
     1/2           cup  walnuts -- broken but not too
                        small
  1              stalk  celery -- chopped
  1             medium  white onion -- chopped
  1             medium  red onion -- chopped
  1                can  corn -- drained
  1             medium  sweet green pepper -- chopped
  1             medium  sweet red pepper -- chopped
  1             medium  zucchini squash -- chopped
  1             medium  yellow squash -- chopped
  2             medium  fresh jalapeno peppers
                        seeded and minced
  2               cups  cooked brown basmati rice
     1/4      teaspoon  mace
     1/4      teaspoon  tumeric
                        black pepper
     1/2      teaspoon  cinnamon
  4        tablespoons  tamari sauce
 

Preparation:

1. Preheat oven to 350F. Wash pumpkin and cut off the top, angle the cut so that the top will fit back on more easily, use a big spoon to scoop out strings and seeds. Mix sugar and 2 tbs. tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin. Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take. 2. Steam the nuts for about 15 minutes. Rinse them in cool water and slip off the brown skins. Chop chestnuts coarsely. 3. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white and red onions, corn, green and red pepper, jalapeno peppers, mace, tumeric and rice, mix well. Add the 4 tbs. tamari and mix again. 4. Dust the inside of the pumpkin with the cinnamon. Pack the pumpkin with the filling and replace the pumpkin top. Return pan to oven, add water to cover the bottom of the pan and bake for 45 to 55 minutes. 5. If you are going to serve the pumpkin on something other then the pan it was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact. When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing. If you have leftovers do not leave it in the pumpkin. Remove the filling and scrape out the pumpkin and store in your refrigerator. Tastes great the day after.

 

Nutritional Information:

973 Calories (kcal); 38g Total Fat; (32% calories from fat); 29g Protein; 150g Carbohydrate; 0mg Cholesterol; 82mg Sodium