Stuffed Pumpkin - Veggie Thanksgiving 9 pts

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Stuffed Pumpkin - Veggie Thanksgiving 9 pts

1 1/4 c brown or wild rice

1 5-lb pumpkin

1 c crumbled dry whole wheat bread (about 2 slices)

1 c crumbled dry cornbread

1 lg onion, coarsely chopped

1 c chopped celery

½ c chopped parsley

2 Granny Smith apples, chopped

1/4 c dried cranberries

1/2 c Dutch-processed cocoa

1/2 c roasted chestnuts, coarsely chopped

1/2 c unsalted and undyed pistachios, shelled and coarsely chopped

1/4 c canola oil

12 c vegetable broth

2 Tbsp tamari or soy sauce

 

 

 

1. Cook rice per package directions.

 

2. While rice is cooking, wash and dry pumpkin. Cut off top to make

lid. Remove seeds and stringy pulp.

 

3. Preheat oven to 325 degree F. In large bowl, combine whole wheat

bread, cornbread, onion, celery, parsley, apples, cranberries,

chestnuts, pistachios, and rice. Add oil and 1 cup of the broth to

moisten. Stir until well mixed. Add tamari. Stuffing should be moist.

Add more broth ¼ cup at a time, if needed.

 

4. Pack mixture loosely into pumpkin and replace lid. Place on baking

sheet coated with cooking spray. Bake 1 ½ hours or until pumpkin is

easily pierced with fork. Bake any remaining stuffing 1 hour in baking

dish coated with cooking spray. Transfer pumpkin to large serving

dish. To serve, scoop out pumpkin flesh along with the stuffing.

 

Makes 8 (1-cup) Servings

 

Per Serving: 410 cal, 9 g pro, 69 g carb, 14 g fat, 1.5 g sat fat, 0

mg chol, 6 g fiber, 470 mg sodium

 

Prep Time: 1 hour (including cooking time for rice)

 

Cooking Time: 1 ½ hours

 

Recipe adapted from The Vegetarian Times Complete Cookbook by Lucy

Moll.

Source: Dr. Andrew Weil, Healing with Dr. Andrew Weil

Formatted by Chupa Babi in MC: 11.13.06

 

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