Are you looking for a healthy, flavorful, and visually stunning vegetarian dish to impress your friends and family? Look no further! This stuffed pumpkin recipe is a fantastic option for a cozy autumn evening or a special occasion. It's surprisingly easy to make, packed with wholesome ingredients, and bursting with delicious flavors. This easy recipe is perfect for a quick dinner idea or a more elaborate homemade cooking project, depending on your desired level of effort. Prepare to be amazed by how simple it is to create such a delicious and impressive dish!
Ingredients:
- 1 medium-sized sugar pumpkin (about 3 pounds), halved and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup brown rice, cooked
- 1 (15-ounce) can of pumpkin puree
- 1 cup vegetable broth
- 1 cup chopped mushrooms
- 1/2 cup chopped pecans or walnuts
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh sage
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
Get Started:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the pumpkin halves.
Prepare the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the cooked brown rice, pumpkin puree, vegetable broth, mushrooms, pecans (or walnuts), cranberries, sage, cinnamon, nutmeg, salt, and pepper.
- Simmer for 10-15 minutes, stirring occasionally, until the mixture has thickened slightly.
Stuff and Bake:
- Spoon the filling evenly into the prepared pumpkin halves.
- Place the stuffed pumpkins in the prepared baking dish.
- Add about 1/2 cup of water to the bottom of the baking dish to prevent the pumpkins from drying out.
- Bake for 45-60 minutes, or until the pumpkin is tender and the filling is heated through. You can check for doneness by inserting a fork into the pumpkin; it should easily pierce the flesh.
Tips for Success:
- Choosing your pumpkin: Select a sugar pumpkin, as these have a sweeter flavor and are ideal for roasting. Avoid pie pumpkins, as they tend to be smaller and less robust.
- Roasting the pumpkin: For extra flavor, you can roast the pumpkin halves before stuffing them. Simply drizzle them with olive oil, season with salt and pepper, and roast for about 30 minutes before adding the filling.
- Adjusting the spices: Feel free to adjust the spices to your liking. A dash of cayenne pepper would add a nice kick, or you could use other fall spices like allspice or ginger.
Variations:
- Add some protein: Incorporate cooked lentils, quinoa, or black beans into the filling for added protein.
- Cheese please: Sprinkle some crumbled feta cheese or goat cheese over the filling before baking for a tangy twist.
- Different nuts and seeds: Experiment with different nuts and seeds, such as sunflower seeds or pumpkin seeds, for added texture and flavor.
Nutritional Information (per serving, approximate):
This recipe yields approximately 4 servings. Nutritional information will vary slightly based on specific ingredients used. This is an estimate and should be considered a guideline only. Consult a nutrition calculator for a more precise analysis.
- Calories: Approximately 350-400
- Fat: 15-20g
- Protein: 10-12g
- Carbohydrates: 40-50g
- Fiber: 8-10g
This stuffed pumpkin vegetarian recipe is a fantastic example of a healthy and delicious meal. It's perfect for those looking for easy recipes, quick dinner ideas, and best recipes to showcase the flavors of fall. Enjoy this beautiful and satisfying dish!