0
(0)
CATEGORY CUISINE TAG YIELD
Grains Vegan 1 Servings

INGREDIENTS

1 Pumpkin, 14 or 15 inches in
Diameter) or 2 smaller ones, Diameter or 2 smaller ones
4 T Sugar
2 T Tamari sauce
1 c Water
1/2 lb Fresh shelled chestnuts
1/4 c Un-sulfured raisins
1/4 c Un-sulfured apricots
Chopped
1 Granny Smith apple, chopped
or any tart apple
1/2 c Walnuts, broken but not too
Small
1 Stalk celery, chopped
1 White onion, chopped
1 Red onion, chopped
1 Corn, drained
1 Sweet green pepper, chopped
1 Sweet red pepper, chopped
1 Zucchini squash, chopped
1 Yellow squash, chopped
2 Fresh jalapeno peppers
Seeded and minced
2 c Cooked brown basmati rice
1/4 t Mace
1/4 t Tumeric
Black pepper
1/2 t Cinnamon
4 T Tamari sauce

INSTRUCTIONS

Preheat oven to 350F. 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, tumeric 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.  NOTE: This is
my modification of the recipe - THANKSGIVING PUMPKIN  STUFFED WITH RICE
AND CHESTNUTS From The High Road to Health, Wagner  and Spade - which
was posted to the FFList in October. My primary  changes are adding
lots more vegetables, removing the tofu and oil,  and changing the
honey to sugar. I have made this twice now, am going  to make it for my
family thanksgiving feast, and it is now one of my  permanent recipes.
Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree
Dig. Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: right way, only truth, best life.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 834
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 0mg
Sodium: 6362.5mg
Potassium: 2364mg
Carbohydrates: 185.9g
Fiber: 22.8g
Sugar: 108.6g
Protein: 23.9g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?