Harvest-Stuffed Pumpkins Mini Pumpkins

[Guest guest]

I really want to try these.

 

* Exported from MasterCook *

 

Harvest-Stuffed Pumpkins Mini Pumpkins

 

Recipe By : Healthful Cooking, Mary Carroll, StarTribune 10/00

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 miniature pumpkins

1/4 cup apple juice

1/2 cup chopped sweet onion such as Vidalia

1/4 cup diced celery

2 tablespoons minced parsley

1/2 cup dried cranberries

2 cups cooked wild rice

1 cup defatted stock

 

Serves 4.

 

Stuffed with wild rice, pumpkins make an elegant side dish.

 

Preheat oven to 350 degrees. Slice 1 inch off top of pumpkins, leaving

seeds intact. Cover large baking sheet with foil and place pumpkins, cut

sides down, on sheet. Bake for 25 minutes. Let cool, then scoop out

seeds. Place pumpkins on baking sheet, cut sides up.

 

In a 10-inch nonstick skillet, heat juice to bubbling over medium-high

heat. Add onion and celery and cook, stirring frequently, until soft but

not browned, about 5 minutes. Remove from heat. Stir in parsley,

cranberries, rice and stock. Stuff into pumpkin cavities.

 

Bake for 20 minutes.

 

Nutrition information per 1/4 serving: Calories 190 Carbohydrates 43 g

Protein 6 g Fat 1 g including sat. fat 0 g Cholesterol 0 mg Sodium 300 mg

Calcium 45 mg Dietary fiber 6 g Diabetic exchanges per serving: 2 bread/

starch exch. and 1 other carb. exch.

 

 

 

 

 

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