Stuffed Pumpkin
Servings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesTotal time
2
hoursThis delicious vegan stuffed pumpkin recipe features pie pumpkins filled with a savory mixture of sautéed vegetables, brown rice, rosemary, and roasted pumpkin seeds, baked to perfection for a wholesome and comforting dish.
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Ingredients
2 small pie pumpkins
2 Tbsp. olive oil
3 onions, minced
3 celery stalks, diced
3 carrots, diced
1 tsp. salt
1/2 cup water
3 cups brown rice, cooked
1 tsp. rosemary
1/2 cup roasted pumpkin seeds
Directions
- Wash the pumpkins well. Cut off the tops and scoop out the seeds and membranes.* Set aside.
- Preheat the oven to 350°F.
- Heat 1 Tbsp. of the oil in a large skillet. Sauté the onions until lightly browned. Add the celery and carrots and sauté for a few minutes. Add the salt and water. Simmer for 10 minutes. Add the rice, rosemary, and roasted pumpkin seeds.
- Fill the pumpkin shells with the rice mixture. Place in a baking dish and cover with foil. Bake for 1 1/2 hours, or until the pumpkin sides are soft enough to eat but are not collapsing.
Notes
- If you are unable to find packaged, roasted pumpkin seeds at the store, clean the seeds from these pumpkins and rinse in a colander. Brush 1 tsp. of vegetable oil on a cookie sheet and spread the seeds in a single layer. Bake at 350°F for 10 minutes, or until lightly browned.
