Baked Stuffed Pumpkin

This Baked Stuffed pumpkin not only tastes great, but makes an interesting centerpiece for the holiday table. Cherries, apples and rice bake right into the pumpkin shell. A sweet and hearty side dish alternative to regular bread stuffing for Thanksgiving.

Ingredients

  • 1 (4 lb.) pumpkin
  • 3 qt. water
  • 1/4 tsp salt
  • 1 1/2 cups long grain rice
  • 2 tart apples, cored, peeled and diced
  • 1/2 cup dried cherries
  • 1 stick unsalted butter, melted
  • 1 Tbsp sugar
  • 3/4 tsp cinnamon
  • 1/4 cup hot water

Method

Wash, cut out the top and remove the seeds of the pumpkin.

Scoop out as much pulp as possible using a spoon or melon baller.

Chop the pulp and place in a large bowl.

Place water and salt in a sauce pan over medium heat.

Stir in rice and cook about 15 minutes or until rice starts to soften.

Drain rice well.

Preheat oven to 325F degrees.

Add rice, cherries and apples to the chopped pumpkin.

Sprinkle in sugar and cinnamon. Stir well to incorporate all ingredients.

Fill pumpkin shell with the stuffing and pour hot water over the mixture.

Place the lid on the pumpkin and put pumpkin on a foil-lined baking sheet.

Bake for 1 hour and 45 minutes. Pumpkin should be tender.

Cool slightly then cut into 8 wedges.

Yield: 8 servings

Variations

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