Pumpkin season is officially here! Pumpkins are one of those foods that can take on sweet or savory dishes. Here we’ve transformed it into a beautiful side dish that could be easily modified into a main course by the addition of a protein. This recipe used a pie pumpkin that was about 7 inches across; the recipe can be scaled up to fit any size pumpkin (but if it’s too large the middle might not cook properly – I’d suggest a 12 inch pumpkin or smaller). This recipe looks impressive but is so easy!
Whole Stuffed Pumpkin
1 Pumpkin (this recipe is for a pumpkin roughly 7 inches accross)
3/4 Cup Instant Brown Rice
1 Cup Chopped Mushrooms
1 Small Onion Chopped
1/4 Cup Chopped Bell Pepper
1 Cup Chopped Greens
2 Cup Veggie or Chicken Broth
1 TSP Garlic Powder
1/2 TSP Oregano
2 TBS Soy Sauce
1 TBS Olive Oil
Salt/Pepper to taste
Cut the top off the pumpkin and clean the inside, place on a lined cookie sheet. Preheat oven to 375 degrees.
In a medium sauté pan heat oil to medium heat. Put in onions and peppers and cook for about 3 minutes. Put in mushrooms and cook another 3-5 minutes. Pour the veggies into the pumpkin. Heat broth up over medium heat and add seasoning (including soy sauce), greens, and rice; once hot pour this into the pumpkin. Stir all the ingredients inside the pumpkin. Crack the eggs into a bowl and mix well. After letting the ingredients inside the pumpkin cool slightly, slowly pour the eggs in as you mix well (to avoid scrambling the eggs). Mix everything well and put into the oven uncovered for 50 minutes. When done, the pumpkin flesh will be easily pierced with a fork and the ingredients will be slightly firm and lofty looking. If cooking a larger pumpkin start with 70 minutes and add on 10 minutes at a time until done. Can be sliced into wedges or scooped from the top taking care to scoop the pumpkin flesh along with the stuffing.
To make a main course – add in browned sausage crumbles, browned turkey or beef, white beans, or lentils.
To make vegan the eggs can be omitted.