Great Stuffed Pumpkin Recipe

Great Stuffed Pumpkin Recipe

Ingredients

Makes 6 servings

• 2 small pie pumpkins
• 2 tablespoons olive oil
• 2 medium yellow onions, minced
• 3 celery ribs, minced
• 3 medium carrots, minced
• 1/2 cup vegetable broth or water
• 1 teaspoon salt
• 3 cups cooked brown rice
• 2 teaspoons fresh rosemary or 1 teaspoon dried
• 2 teaspoons fresh minced sage or 1 teaspoon dried
• 1 teaspoon fresh minced thyme or 1/2 teaspoon dried
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup unsalted roasted pumpkin seeds (pepitas)*

Method

1. Preheat the oven to 350°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Cut the tops off the pumpkins and scoop out seeds and membranes and discard
4. (If you want to roast the seeds, see note below
5. In a large skillet, heat the oil over medium heat
6. Add the onions, cover and cook until softened, about 5 minutes
7. Add the celery and carrots
8. Cover and cook until softened, about 5 minutes
9. Stir in the broth and salt and simmer for 10 minutes
10. Add the cooked rice, rosemary, sage, thyme, pepper and pumpkin seeds
11. Divide the rice mixture between the two hollowed-out pumpkins
12. Place the pumpkins in the prepared pan and cover tightly with foil
13. Bake until the pumpkins are soft, but not collapsing, about 1 1/2 hours
14. Serve immediately

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