Wild Rice-Stuffed Pumpkin

Wild Rice-Stuffed Pumpkin might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 13g of protein, 12g of fat, and a total of 391 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 12 and costs $2.33 per serving. 4453 people were glad they tried this recipe. A mixture of olive oil, garlic, pumpkin, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is super. Similar recipes include Wild Rice Stuffed Cabbage, Wild Rice Stuffed Pumpkins, and Wild Rice Stuffed Squash.

Servings: 12

 

Ingredients:

6 cups sliced button mushrooms (1 ½ lb.)

1 cup diced celery

2 cups fresh or frozen corn kernels

3 Tbs. chopped fresh sage, divided

4 tsp. chopped fresh thyme, divided

9 cloves garlic, minced, divided (3 Tbs.)

1 ½ cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained

¼ cup plus 2 Tbs. olive oil, divided

1 large onion, chopped (2 cups)

1 cup chopped toasted pecans

1 6- to 8-lb. cooking pumpkin

1 lb. wild rice blend

2 lb. fresh spinach, stemmed

Equipment:

bowl

frying pan

baking sheet

aluminum foil

oven

knife

Cooking instruction summary:

1. Prepare wild rice blend according to package directions. Transfer to bowl.2. Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.3. Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.4. Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.5. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.

 

Step by step:


1. Prepare wild rice blend according to package directions.

2. Transfer to bowl.

3. Bring 1/2 cup water to a boil in bottom of skillet.

4. Add spinach, and cook 4 minutes, or until wilted.

5. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.

6. Heat 2 Tbs. oil in skillet over medium heat.

7. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.

8. Preheat oven to 350°F. Line rimmed baking sheet with foil.

9. Cut top from pumpkin, and scoop out seeds and pulp.

10. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl.

11. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.


Nutrition Information:

Quickview
391k Calories
12g Protein
11g Total Fat
64g Carbs
100% Health Score
Limit These
Calories
391k
20%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
64g
21%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
79mg
3%

Get Enough Of These
Protein
12g
26%

Vitamin A
26499IU
530%

Vitamin K
375µg
357%

Copper
5mg
269%

Manganese
2mg
107%

Folate
245µg
61%

Vitamin C
48mg
58%

Potassium
1685mg
48%

Vitamin B2
0.69mg
41%

Magnesium
138mg
35%

Iron
5mg
32%

Vitamin E
4mg
32%

Phosphorus
319mg
32%

Fiber
7g
30%

Vitamin B6
0.54mg
27%

Vitamin B3
5mg
27%

Vitamin B1
0.4mg
26%

Vitamin B5
2mg
23%

Selenium
13µg
19%

Zinc
2mg
18%

Calcium
171mg
17%

covered percent of daily need
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