Baked Pumpkin with Vegetable Wild Rice Stuffing
Healthy, because
Even smarter
This vegetarian dish is a combination of essential nutrients like carbs, healthy fats, fiber, vitamins, and antioxidants. This is a lighter variation of traditional stuffing and is a great way to serve a dish that dieters and non dieters alike will enjoy!
You can use white or brown rice if you don't have wild rice, and you can leave out the creme fraise for a vegan variation.
Ingredients
- Ingredients
- 5 lbs Pumpkin
- salt
- freshly ground peppers
- 2 tsps ground paprika
- 8 ozs Wild rice
- 2 cups Vegetable broth
- 1 bunch scallions
- 10 ozs small Zucchini
- 18 ozs Tomatoes
- 1 garlic clove
- 2 ozs soybean sprout
- 3 ozs Crème fraiche
Preparation steps
Scrub and rinse pumpkin, drain and wipe dry and cut a lid with a sharp knife. Scrape seeds and fibers from inner walls with a spoon or a knife.
Rub inner flesh of pumpkin with salt, pepper, and paprika.
In a saucepan, boil broth and add rice and cover and reduce heat and simmer for about 15 minutes or until rice is tender.
Rinse, peel, drain, and pat dry vegetables. Cut scallions into rings and cut zucchini into slices, about 1/3 inch thick. Dice tomatoes. Peel and chop garlic.
Mix rice, vegetables, and sprouts and season with salt and pepper and place in pumpkin. Replace pumpkin lid and bake pumpkin in preheated oven at 400°F for about 1 1/2 hours.
Serve with crème fraîche.
