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Autumn Stuffed Pumpkin Recipe

Home > Adelaide > Recipes | Vegan | Vegetarian
by Lucy H (subscribe)
Lucy enjoys taking her kids on adventures - with a house full of rainbows, flowers, singing, dancing and generally tons of fun.
Published April 12th 2012
Celebrate Autumn with this Stuffed Pumpkin Recipe:
If you have plenty of pumpkins popping up, try this fun way to prepare a wholesome golden feast.
Autumn Stuffed Pumpkin

1 large whole pumpkin
1 cup cooked brown rice
1 onion
1 cup finely chopped zucchini/mushroom
1/2 cup chopped almonds
1/2 cup kidney beans
1 handful fresh thyme/oregano
1/2 cup tomato paste
Tamari to flavour

Step 1:
Cut top off pumpkin to make a "lid". Scrape seeds out from pumpkin centre.
Cut out a "lid

Step 2:
Fry onion in some oil until browned, add zucchini/mushrooms until tender. Add to cooked rice, almonds, kidney beans, thyme, oregano, tomato paste and mix all together. Season with tamari.
Loosely stuff your pumpkin with rice filling

Step 3:
Stuff rice mixture loosely into pumpkin and replace "lid". Place on baking paper on a tray and bake for one and a half hours in pre-heated oven @ 180 degrees Celsius. You will know it's cooked when you can poke a fork through your pumpkin skin.
Step 4:
Serve your Autumn Feast in chunky slices and savour its golden delights.
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Why? Get creative with your pumpkin
When: Autumn
Where: Your kitchen table
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