VEGETARIAN THANKSGIVING STUFFED PUMPKIN
Categories Vegetable Bake Thanksgiving Vegetarian Wheat/Gluten-Free Stuffing/Dressing Healthy
Yield 6-8 side dish
Number Of Ingredients 15
Steps:
- Pre-cook pumpkin: Carefully cut a circle around stem and remove top of pumpkin. Scrape out seeds and stringy pulp. Place pumpkin in casserole dish, add 1 inch of water to dish, place top back on pumpkin, and bake at 425 for 30 minutes. Remove from oven and set aside. While pumpkin is baking, prepare filling: Cook grains according to package directions. Separately, saute onions, garlic and celery in 2 TBSP olive oil until golden (do not brown). Add mushrooms and continue saute until most water has evaporated. Add walnuts, sherry, sage, thyme, cayenne and salt to taste. Saute for 1 minute. When grains are cooked, mix grains with onion mixture, shredded cheese, beaten egg and parsley in large bowl. Fill partially cooked pumpkin with the filling. Replace top. Add water if needed, to 1 inch. Bake stuffed pumpkin at 375 for 45 minutes. Any filling not used for stuffing pumpkin can be baked separately in a casserole dish for about 25 minutes. To serve, place pumpkin on attractive serving dish, cock top to side (to reveal stuffing), and garnish with a sprig of fresh sage. Scoop out filling and some of the sides of the pumpkin when serving. Great reheated!
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Sk Lalon
[email protected]Overall, I was impressed with this recipe. The pumpkin was perfectly roasted and the stuffing was very flavorful. I would definitely recommend it to others.
Shahzad Rao
[email protected]This was a waste of time and money. The pumpkin was tough and the stuffing was bland.
Patrick Bunting
[email protected]I was a bit disappointed with this recipe. The pumpkin was undercooked and the stuffing was dry.
devilboy king231
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The pumpkin was perfectly roasted and the stuffing was delicious.
Ahmed Byser
[email protected]I made this for my family and everyone loved it. The pumpkin was a beautiful presentation and the stuffing was moist and flavorful.
Michelle Wilson
[email protected]This is a great recipe for a vegetarian Thanksgiving main course. The pumpkin is a unique and delicious way to serve stuffing.
Jeff Cosner
[email protected]I've never been a big fan of pumpkin, but this recipe changed my mind. The pumpkin was perfectly roasted and the stuffing was incredibly flavorful.
Socrates Outa
[email protected]This recipe is a keeper! I'll definitely be making it again next Thanksgiving.
little-devil hicham
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did. The pumpkin was a great choice for the stuffing and the flavors were amazing.
Ms Sahabuddin
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The pumpkin is perfectly tender and the stuffing is always moist and flavorful.
yusuf ismail
[email protected]This is a must-try for any vegetarian Thanksgiving celebration. The pumpkin adds a festive touch and the stuffing is hearty and satisfying.
Matrika Prasad
[email protected]I made this for my vegetarian friends and they raved about it. The flavors were well-balanced and the pumpkin was perfectly cooked.
Myia Armes
[email protected]The recipe was easy to follow and the end result was stunning. The pumpkin looked gorgeous on my Thanksgiving table and the stuffing was a hit with my guests.
Ogunmayi bukola
[email protected]Delish! The stuffing was so tasty and the pumpkin was a great vessel for it. Even my picky kids loved it.
Faridah Beaky
[email protected]OMG! This recipe exceeded my expectations. The stuffing was moist and savory, and the pumpkin added a unique and delicious flavor. Highly recommend!
Henry Andrew
[email protected]This was an absolute delight! The pumpkin was perfectly roasted and the filling was incredibly flavorful. I especially loved the combination of sweet potatoes and cranberries.