Stuffed Pumpkins (4) Collection.
baked pumpkin with tvp , vegetable and peach filling 
peach filling 
baked pumpkin with vegetable pilaf 
baked stuffed pumpkin 
pumpkin with rice stuffing 
 
 
baked pumpkin with tvp , vegetable and peach filling 
 
  serves 6
10 - 12 lb.  (5 kg) pumpkin, or other large winter squash
1/2 cup  (125 ml) olive oil
2 Tbsp  (30 ml) olive oil
2 lb.  (1 kg) tvp, cut into 1-inch (2.5 cm) cubes
1 cup  (250 ml) coarsely chopped onions
1/2 cup  coarsely (125 ml) chopped green peppers
1/2 tsp  (2.5 ml) chopped garlic
4 cup  (960 ml stock
1/2 cup  (125 ml) sherry
3 medium  tomatoes, peeled, seeded and coarsely chopped
 
1/2 tsp  (2.5 ml) dried oregano
1   bay leaf
1 tsp  (5 ml) salt
  cayenne pepper to taste
  freshly ground pepper
1 lb.  (550 g) sweet potatoes, peeled and cut into 1/2" (12 mm) cubes
1 lb.  (450 g) white potatoes, peeled and cut into 1/2 inch (12 mm) cubes
1 lb.  (450 g) zucchini, cut into 1/4 inch (6 mm) slices
3 ear  corn, shucked and cut into rounds 1 inch (2.5 cm) wide
4   fresh peaches, peeled, pitted and diced
 
preheat the oven to 375 f (190 c). scrub the outside of the pumpkin under 
cold running water with a stiff brush. with a large, sharp knife, cut down 
into the top of the pumpkin to create a lid 6 or 7 
inches (15 or 17 cm) in diameter. leave the stem intact as a handle. lift 
out the lid and, with a large metal spoon, scrape the seeds and stringy 
fibers from the lid and from the pumpkin shell. brush the inside 
of the pumpkin with the olive oil. 
 
place the pumpkin in a large shallow roasting pan and bake in the oven for 
45 minutes, or until tender but somewhat resistant when pierced with the 
tip of a small, sharp knife. the pumpkin shell should remain firm 
enough to hold the filling without danger of collapsing. meanwhile, heat 
the oil over moderate heat in a heavy 6-8 quart (5.5- 7 litre) casserole 
until a light haze forms above it. add the cubes of tvp and brown them on 
all sides, turning them frequently with a large spoon. then with a slotted 
spoon, transfer the meat to a platter. 
 
to the oil, remaining in the pan, add a 1 tsp oil, add the onions, green 
pepper and garlic, and cook over moderate heat, stirring constantly, for 
about 5 minutes, or until the vegetables are soft but 
not brown. pour in the stock and sherry and bring to a boil over high 
heat. scrape in any brown bits clinging to the bottom and sides of the 
pan. 
return the tvp and any of its accumulated juices to the pan and 
stir in the tomatoes, oregano, bay leaf, salt and a few grindings of black 
pepper. cover the pan, reduce the heat to low, and simmer undisturbed for 
15 minutes. then add the sweet potatoes and white 
potatoes, cover the pan and cook for 15 minutes; add the zucchini slices, 
cover the pan again and cook for 10 minutes. finally add the corn rounds 
and peaches and cook, still covered, for 5 minutes longer. 
 
pour the entire contents of the pan carefully into the baked pumpkin, 
cover 
the pumpkin with its lid again, and bake for another 15 minutes in 
a 375 f (190 c) oven. to serve, place the pumpkin on a large serving 
platter and, at the table, ladle the "veggie carbonada" from the pumpkin 
onto heated, individual serving plates. 
 
 
baked pumpkin with vegetable pilaf 
 
  serving size : 4
  one 5- to 6-lb. pumpkin -- or other winter
  squash
1 Tbsp  canola oil
1 small  onion -- diced
1   red bell pepper -- seeded and diced
1 small  jalapeno pepper -- seeded and minced
1 small  zucchini -- diced (about 1 1/2
  cups
2 Tbsp  minced shallots
5-1/2 cup  brown rice
1/4 cup  raisins
1/2 tsp  ground black pepper
1/4 tsp  turmeric
1/4 tsp  salt
3 cup  water
8 medium  broccoli florets -- blanched
2 Tbsp  minced fresh cilantro -- (optional)
 
to cook pumpkin: preheat oven to 375 degrees. with a sharp knife, cut a 
4-inch lid off top of pumpkin. (angle cut so lid goes back on more 
easily.) 
with a large spoon, scoop out seeds and stringy fibers; discard or reserve 
for another use. cover hole with a sheet of foil and set pumpkin lid back 
on top. place in a baking pan with 1/2-inch water; bake until inside is 
tender, 50 minutes to 1 hour. remove from oven and keep warm. pilaf: heat 
oil in a large saucepan. add onion, peppers, zucchini and shallots. saute, 
until vegetables are tender, about 7 minutes. stir in rice, raisins, black 
pepper, turmeric and salt; cook 1 minute more. add water; cover and cook 
over medium-low heat until liquid is absorbed, about 45 minutes. fluff 
pilaf with a fork and stir in broccoli and cilantro if desired. spoon 
pilaf 
into pumpkin and cover with lid. (discard foil.) 
 
set stuffed pumpkin on a large platter in center of table. when serving 
pilaf, scrape inside of pumpkin with serving spoon and mix pumpkin into 
pilaf. makes 4 servings. (if you double recipe, use 2 pumpkins, not 1 
large pumpkin.) 
 
per serving: 371 cal.; 8g prot.; 4g fat; 90g carb.; 0 chol.; 291mg sod.; 
15g 
fiber. 
recipe by : vegetarian times 
 
 
baked stuffed pumpkin 
yield: 8 servings 
 
2 lb.  pumpkin, washed
2   apples, cored, quartered
1/2 cup  pineapple chunks
1/2 cup  broken walnuts
1 tsp  ground cinnamon
1/2 tsp  ground nutmeg
1/4 tsp  ground cloves
 
cut the top off the pumpkin and remove the seeds. place cut side down i a 
baking pan and bake at 350 f for about 40 minutes or until soft. 
with a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 
inch thick shell. process the apples in a food processor until chunky. 
add 
the remaining ingredients and process until just mixed. spoon into the 
pumpkin shell. cover with the top. bake in 400 f oven for 45 minutes or 
until the filling is hot. 
 
1   serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3 mg
  sodium, 376 mg potassium, 0 cholesterol.
 
1   vegetable exchange, 1 fruit, 1 fat source: am. diabetes assoc. holiday
  cookbook by betty wedman shared but not tested by elizabeth rodier
 
 
 
pumpkin with rice stuffing 
 
1   5 or 6 lb.pumpkin (make sure their is a stem)
2 Tbsp  vegan margarine
1 medium  onion (to yield 1/2 cup) -- chopped
1 medium  celery stalk (to yield 1/2 cup) -- sliced
1-1/2 cup  cooked brown rice
1/2 cup  cooked wild rice
1/4 cup  raisins or currants
1 tsp  salt
2 slice  wholemeal bread (gf) -- cut into cubes
1 cup  apple cider
 
heat oven to 375. cut out lid from top of pumpkin. remove seeds and fibers 
from pumpkin. melt butter in a 10" skillet over medium heat. cook onion 
and celery in margarine (or olive oil), stirring occasionally until 
tender. stir in remaining ingredients except cider. fill pumpkin with rice 
mixture. pour cider over rice mixture. cover with pumpkin lid. place 
pumpkin in ungreased 8 x 8" pan. bake for about 2 hours or until pumpkin 
is tender. let stand 15 minutes. to serve, remove lid and cut pumpkin into 
wedges. 
 
serves 6. 
cvc 
 
 
-- 
(ID: 10183) Mirror: rec.food.recipes: Mon, Nov 3, 2003


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