Elegant Stuffed Pumpkin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 onion chopped
- chopped
- leaves
- cooked
- 2 apples (tart and unpeeled),
- or safflower oil.
- about a teaspoon
- bread (or part corn bread
- 1 5-pound pumpkin
- 1/4 to 1/2 cup butter, melted,
- x herbs: sage, savory,
- soy sauce or salt to taste.
- 2 to 3 cups brown rice,
- 1/2 to 1 cup chopped celery and
- paprika to taste. i used
- etc ) i used bread
- 1 to 2 cups vegetable stock
- crumbs and corn meal.
- 1 c roasted chestnuts or a
- andful of cashew nuts, cut
- in half.
- marjoram, oregano, and
- each
- [ed ...necessary?]
- 2 c crumbled dry whole wheat
- Carbohydrate 10.53776 g
- Cholesterol 0 mg
- Fat 0.3896 g
- Fiber 3.74319991111755 g
- Protein 3.61744 g
- Saturated Fat 0.06456 g
- Serving Size 1 1 Serving (252g)
- Sodium 66.272 mg
- Sugar 6.79456008888245 g
- Trans Fat 0.109088 g
- Calories 52 calories
Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine dry ingredients in a large mixing bowl and mix well with hands. Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1 1/2 hours or more at 325 F. It is done when a fork pushes easily through the pumpkin. Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing. If the pumpkin is organically grown, you may eat the skin too. (If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.) The Vegetarian Times Cookbook, p. 290 Posted by "norman (n.m.) kruse" <nkruse@bnr.ca> 18 Oct 1994 to rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
