Vegetable & Rice Stuffed Pumpkin

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Vegetable & Rice Stuffed Pumpkin

 

1 pumpkin, 14 or 15 inches or 2

smaller ones

4 tablespoons sugar

2 tablespoons tamari sauce

1 cup

water

1/2 pound fresh shelled chestnuts

1/4 cup un-sulfured raisins

1/4

cup un-sulfured apricots

chopped

1 granny smith apple, chopped

(or any

tart apple)

1/2 cup walnuts, broken but not too small

1 stalk celery,

chopped

1 medium white onion, chopped

1 medium red onion, chopped

1 can

corn, drained

1 medium sweet green pepper, chopped

1 medium sweet red

pepper, chopped

1 medium zucchini squash, chopped

1 medium yellow squash,

chopped

2 medium fresh jalapeno peppers

seeded and minced

2 cups cooked

brown basmati rice

1/4 teaspoon mace

1/4 teaspoon turmeric

black

pepper

1/2 teaspoon cinnamon

4 tablespoons tamari sauce

 

Preheat

oven to 350 degrees. Wash pumpkin and cut off the top, angle the cut so that the

top will fit back on more easily, use a big spoon to scoop out strings and

seeds. Mix sugar and 2 tbs. tamari sauce (you can warm them in the microwave so

they will mix more easily ) and spread evenly over insides of pumpkin. Line the

bottom of a large pan with single piece of aluminum foil folded over itself 3 or

4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking

pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until

pumpkin is just starting to become tender, the thicker the pumpkin the longer it

will take.

Steam the nuts for about 15 minutes. Rinse them in cool water and

slip off the brown skins. Chop chestnuts coarsely.

Combine chestnuts with

raisins, apricots, apple, walnuts, celery, white and red onions, corn, green and

red pepper, jalapeno peppers, mace, turmeric and rice, mix well. Add the 4 tbs.

tamari and mix again.

Dust the inside of the pumpkin with the cinnamon. Pack

the pumpkin with the filling and replace the pumpkin top. Return pan to oven,

add water to cover the bottom of the pan and bake for 45 to 55 minutes.

If

you are going to serve the pumpkin on something other then the pan it was cooked

in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from

the bottom of the pan up around the pumpkin as you pick it up, this will keep

the bottom intact.

When serving this recipe, scrap the inside of the pumpkin

with the serving spoon and mix the pumpkin into the stuffing.

If you have

leftovers do not leave it in the pumpkin. Remove the filling and scrape out the

pumpkin and store in your refrigerator. Tastes great the day after.