Grab a small pumpkin, fill it with a spiced brown rice mixture, bake it in the oven, and enjoy your delicious and beautifully presented meal!
I have missed the first snowfall in Zurich every single year we have been here. About a month ago, Jon told me jokingly (but half serious) that it’s not going to snow until I leave for California. Sure enough, I’m headed to California today and albeit the warm weather this week, the weekend forecast calls for snow. Jon and his coworkers are pretty happy I’m leaving so the ski season can begin.
I’m sad to miss the first snow and the unveiling of the beautiful lights all over town, but I’m really excited to spend Thanksgiving with my family…and relish in some 70 degree California weather before the real winter hits. I’m going to help my sister-in-law cook the big feast in their beautiful and large American-style kitchen, complete with a double oven and counter space galore. I’m not quite ready to live in the suburbs, but I sure wouldn’t mind a kitchen like theirs.
If I had a double oven, or a normal size oven for that matter, I’d probably make these stuffed pumpkins while cooking some pumpkin pie for dessert. That would be glorious.
These stuffed pumpkins are filled with sweetly spiced rice and baked to perfection. A bite of creamy squash paired with rice stuffing just makes you all warm and cozy inside. Plus, the presentation is impressive and it’s fun to eat! What’s not to love?
Trim the pumpkin, top and bottom.
Get all those seeds outta there.
Make some stuffing.
Stuff and add water to the pan.
And dream a little dream about your future kitchen.
This stuffed pumpkin is filled with a spiced brown rice mixture, baked to perfection, and is beautifully presented for maximum enjoyment!
Prep Time- 10 min
Cook Time- 50 min
Total Time- 1 hr
- 1 small pumpkin, or acorn squash
- 1 tablespoon oil of choice
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- 1 clove of garlic, finely chopped
- 2-3 cups // cooked brown rice
- ¼ cup // 35 grams dried cranberries
- ¼ cup //45 grams dried apricots, chopped
- ¼ cup // 25 grams walnuts, chopped
- 2 teaspoons curry powder or garam masala
- 1 teaspoon salt
- Preheat the oven to 350F // 175C.
- In a medium pan, heat the oil on low to medium heat. Add the onions, peppers, and garlic to the pan. Cook for about five minutes, or until the onions become soft. Add the spice and salt and cook for one more minute. Add the dried fruit and walnuts and cook for 2-3 more minutes. Turn off the heat and stir in the cooked brown rice.
- Slice a bit off the top and bottom of the pumpkin so it stands on its own. Cut the pumpkin in half and discard the seeds, scraping the inside of the pumpkin so it is smooth. Add the rice mixture into each half. You may have extra, but you can reserve it and serve alongside the pumpkin, or save for later. Place the pumpkins in a baking dish with about 1 inch // 2.5 cm of water at the bottom of the pan. Bake the pumpkin for 45 minutes and check it. It could need to be baked for up to 15 minutes more, depending on your oven and the size of the pumpkin. If the flesh is soft, it is ready to be taken out.
Adapted from The MS Recovery Diet