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Lilly’s Table

 
 
Chopped Kale & Pomegranate Salad
Red Wine Glazed Tempeh
© Lillys-Table.com Photo of Wild Stuffed Pumpkin
 

Tags: nuts Low-Glycemic Vegan Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Wild Stuffed Pumpkin

from Red Wine Tempeh, Wild Stuffed Pumpkin & Pomegranate Kale Salad, the Week of November 17, 2013.
View the previous or next recipe for this meal.

Wild Rice is decorated with onions, beets, apples, dried fruit and nuts. You can enjoy the stuffing without the pumpkin, but baked up inside it creates a magical main entree. Choose a large pie pumpkin, a couple of smaller ones or another type of winter squash. We tested the recipe with about a 3 pounder. Adjust the stuffing accordingly, adding more ingredients as needed to fill your squash. If you are starting this recipe with uncooked rice, here is the recipe to cook up the wild rice blend.

Ingredients

  • 2 cups wild rice blend, *cooked** or more as needed
  • 1 onion, small, finely chopped
  • 1 beet, shredded or finely chopped
  • 2 cups greens, chopped, spinach, kale, collards, etc
  • 1 apple, shredded or finely chopped
  • ½ cup dried cranberries, or dried cherries, figs, chopped
  • ½ cup pecan, chopped, or walnuts, hazelnuts, or almonds
  • 1½ teaspoon salt, more to salt the pumpkin
  • 2 eggs, or 6 ounces soft tofu crumbled
  • 3 lbs pumpkin, sugar pie variety, adjust ingredients & time for another size pumpkin

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 350.

Fold together the rice, onion, shredded beet, chopped greens, shredded apple, dried fruit, and nuts. Season with salt and pepper to taste. Whisk the egg or mash the tofu and fold in.

Cut the top out of your pumpkin as if you are creating a jack-o-lantern. Scrape out the seeds and membranes. Reserve the seeds for roasting if desired. Season the inside of the pumpkin with salt.

Scoop the stuffing into the pumpkin. If using the olive oil, drizzle it over the top. Place the lid onto the pumpkin.

Roast in the oven for 1 to 1 1/2 hours depending on its size, until the pumpkin is tender.

*SAVE TIME:
This recipe works well with leftover rice, but if you are starting with uncooked rice then get a jump start on the pumpkin.

After you start cooking the rice, prepare & deseed the pumpkin. Season the inside with the salt, replace the lid and start roasting.

Prepare the stuffing after the rice is cooked. Fill the hot pumpkin (take care with your fingers) as soon as your stuffing is ready. Continue to roast until the pumpkin is tender and the stuffing is hot. Check every 10-15 minutes.