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
½ 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
½ cup pumpkin seeds, pecans, slivered almonds, or pine nuts, toasted
1. Preheat the oven to 350 degrees F.
2. Rinse the outside of the pumpkins well and pat dry. Cut the tops off of the pumpkins and scoop out the seeds and membranes and discard.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 6 minutes, or until lightly browned, stirring frequently.
3. Add the celery and carrots and cook for 2 minutes. Add ½ cup water and the salt. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes. Add the rice, rosemary, and seeds; mix well. Remove from the heat.
4. Fill the pumpkin cavities with the rice mixture. Place the pumpkins in a 13 x 9-inch glass baking dish and cover the dish with foil. Bake for 1½ hours, or until the pumpkin is fragrant and tender when pierced with a fork.
2. Rinse the outside of the pumpkins well and pat dry. Cut the tops off of the pumpkins and scoop out the seeds and membranes and discard.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 6 minutes, or until lightly browned, stirring frequently.
3. Add the celery and carrots and cook for 2 minutes. Add ½ cup water and the salt. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes. Add the rice, rosemary, and seeds; mix well. Remove from the heat.
4. Fill the pumpkin cavities with the rice mixture. Place the pumpkins in a 13 x 9-inch glass baking dish and cover the dish with foil. Bake for 1½ hours, or until the pumpkin is fragrant and tender when pierced with a fork.
American Profile Cookbooks
Did you like this recipe? You can now buy your favorite American Profile recipes as professionally bound cookbooks.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.- Pumpkin Pecan Butterflies
- Pumpkin Bottom Pecan Pie
- Rosemary Chicken Bake with Rice
- Poppy Seed Chicken Pasta Salad
- Chicken and Rice 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:
- Jamming to the Homemade Blues
- Peace Corps
- Watching for Wildfires
- Cranberry Bread with Orange and Oats
- Carolyn's Morsels
- Picnics Made Easy
- Strut, Cluck, Cackle
- Jersey Boy
- America's Favorite Fishin' Buddy
- Preparing to move
Below are the most recent, highest rated American Profile articles:
- Meet Tim Russert
- Andy Griffith
- Kenny Chesney's Christmas
- A Dream Come True for Trace Adkins
- Bill Gaither: The Gospel of Giving
- The Imus Ranch
- The Civilian Conservation Corps
- Living Small
- Hometown Harmonizers
- Library Cats
Below are the most recent, highest rated American Profile recipes:
- Buttermilk Brownie Cake
- Baked Macaroni and Cheese
- Best Ever Meatloaf
- Canned Corn Casserole
- Lemon Tiramisu Cake
- Barbecue Beef Cups
- Midnight Biscotti
- Strawberry Sour Cream Pie
- Maxine's Cookies (TX)
- Lemon Tiramisu Cake
Where to read American Profile
American Profile is a weekly magazine carried in newspapers across the country. Check out list of partner papers to see where you can read American Profile.
American Profile is a weekly magazine carried in newspapers across the country. Check out list of partner papers to see where you can read American Profile.

