Stuffed Pumpkins Recipe
Ingredients
2 small pie pumpkins, about 7 inches in diameter each
1 tablespoon olive oil
3 medium onions, finely chopped
3 medium celery stalks, diced
3 medium carrots, peeled and diced
1 teaspoon salt
3 cups cooked brown rice
1 teaspoon dried rosemary leaves
˝ cup pumpkin seeds, pecans, slivered almonds, or pine nuts, toasted
Instructions
1 tablespoon olive oil
3 medium onions, finely chopped
3 medium celery stalks, diced
3 medium carrots, peeled and diced
1 teaspoon salt
3 cups cooked brown rice
1 teaspoon dried rosemary leaves
˝ cup pumpkin seeds, pecans, slivered almonds, or pine nuts, toasted
1. Preheat oven to 350F.
2. Rinse outside of pumpkins well and pat dry. Cut tops off of pumpkins. Scoop out seeds and membranes and discard.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, until lightly browned stirring frequently, about 6 minutes.
3. Add celery and carrots and cook 2 minutes. Add ˝ cup water and salt. Bring to a boil, reduce heat, and simmer 10 minutes. Add rice, rosemary and seeds; mix well. Remove from heat.
4. Fill pumpkins with rice mixture. Place pumpkins in a 13 x 9-inch glass baking dish and cover dish with foil. Bake 1˝ hours, or until pumpkin is fragrant and tender when pierced with a fork.
5. Top serve, use a serving spoon to scoop out pumpkin flesh along with rice. Serves 8.
Nutritional Information
2. Rinse outside of pumpkins well and pat dry. Cut tops off of pumpkins. Scoop out seeds and membranes and discard.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, until lightly browned stirring frequently, about 6 minutes.
3. Add celery and carrots and cook 2 minutes. Add ˝ cup water and salt. Bring to a boil, reduce heat, and simmer 10 minutes. Add rice, rosemary and seeds; mix well. Remove from heat.
4. Fill pumpkins with rice mixture. Place pumpkins in a 13 x 9-inch glass baking dish and cover dish with foil. Bake 1˝ hours, or until pumpkin is fragrant and tender when pierced with a fork.
5. Top serve, use a serving spoon to scoop out pumpkin flesh along with rice. Serves 8.
Nutritional facts per serving: 200 calories, 8g fat, 6g protein, 29g carbohydrates, 4g fiber, 330mg sodium.
Upload Your Recipe
Every week, American Profile magazine brings you great recipes to try in your kitchen. Now we've opened up our recipe database to allow our readers to share their favorites recipes.Hometown Get-Togethers Cookbooks
Featuring more than 150 recipes (each complemented by the reason that it is special for the contributing cook) and two 16 page color inserts. This cookbook features recipes that reflect everyday American life—from church suppers and family reunions to tailgating and picnics.Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Stuffed Pumpkins recipe, then you might also like these other tasty recipes.- Fantastic Fennel Pumpkin Soup
- Aunt Lillian's Pumpkin Bread
- Becky's Pumpkin Pie
- Pumpkin Applesauce Muffins
- Pumpkin Soup
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Below are the most recent American Profile articles:
Below are the most recent, highest rated American Profile articles:
Below are the most recent, highest rated American Profile recipes:
Below are the most recent articles from our Relish sister site. Click on the "Spry" tab above to see
the most recent articles from our other sister site.
Below are the most recent articles from our Spry sister site. Click on the "Relish" tab above to see
the most recent articles from our other sister site.






