For something a little different this season, try this rustic Dinner in a Pumpkin. Savory spices, vegetables and brown rice combine with sweet raisins and apricots for a delicious and hearty meal all baked in a small pumpkin.
Ingredients
- 2 small whole pumpkins
- 4 Tbsp sugar
- 6 Tbsp Tamari sauce, divided
- 1 cup water
- 1/4 cup raisins
- 1/4 cup apricots, chopped
- 1 tart apple, chopped
- 1/2 cup walnuts, chopped
- 1 celery stalk, chopped
- 1 white onion, chopped
- 1 red onion, chopped
- 1 (15 oz.) can corn, drained
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 small yellow squash, chopped
- 2 jalapeno peppers, seeded and minced
- 2 cups brown rice, cooked
- 1/4 tsp mace
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
Instructions
Wash, cut out the top and remove the seeds of both pumpkins.
Combine sugar and 2 Tbsp of tamari sauce, then coat the insides of the pumpkins with the mixture. Put the tops back on the pumpkins.
Preheat the oven to 350F degrees.
Place water in a large roasting pan, then place pumpkins in the water.
Completely cover with foil.
Bake for 18 minutes. Inside of pumpkins should be tender.
Toss together raisins, apricots, apples and walnuts in a large mixing bowl.
Add celery, onions, corn, all 3 peppers, the squash, the mace and turmeric.
Mix well, and then carefully fold in the cooked rice.
Add the remaining 4 Tbsp of Tamari sauce and stir well.
Sprinkle cinnamon into the pumpkins and coat well.
Divide the vegetable mixture between the pumpkins and replace the tops.
Place water as needed into the baking pan to cover the bottom.
Return pumpkins, uncovered, to the oven and cook for 50 minutes.
Stir to incorporate the pumpkin pulp into the rice and vegetable blend before serving.
Tip: line the pan with extra foil to help remove the pumpkins after cooking. Store leftovers in a proper container, not in the pumpkins.
Yield: 8 Servings
Dinner in a Pumpkin
Ingredients
- 2 small whole pumpkins
- 4 Tbsp sugar
- 6 Tbsp Tamari sauce divided
- 1 cup water
- 1/4 cup raisins
- 1/4 cup apricots chopped
- 1 tart apple chopped
- 1/2 cup walnuts chopped
- 1 celery stalk chopped
- 1 white onion chopped
- 1 red onion chopped
- 1 15 oz. can corn, drained
- 1 green pepper chopped
- 1 red pepper chopped
- 1 small yellow squash chopped
- 2 jalapeno peppers seeded and minced
- 2 cups brown rice cooked
- 1/4 tsp mace
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
Instructions
- Wash, cut out the top and remove the seeds of both pumpkins.
- Combine sugar and 2 Tbsp of tamari sauce, then coat the insides of the pumpkins with the mixture. Put the tops back on the pumpkins.
- Preheat the oven to 350F degrees.
- Place water in a large roasting pan, then place pumpkins in the water.
- Completely cover with foil.
- Bake for 18 minutes. Inside of pumpkins should be tender.
- Toss together raisins, apricots, apples and walnuts in a large mixing bowl.
- Add celery, onions, corn, all 3 peppers, the squash, the mace and turmeric.
- Mix well, and then carefully fold in the cooked rice.
- Add the remaining 4 Tbsp of Tamari sauce and stir well.
- Sprinkle cinnamon into the pumpkins and coat well.
- Divide the vegetable mixture between the pumpkins and replace the tops.
- Place water as needed into the baking pan to cover the bottom.
- Return pumpkins, uncovered, to the oven and cook for 50 minutes.
- Stir to incorporate the pumpkin pulp into the rice and vegetable blend before serving.
Notes
