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Autumn Stuffed Pumpkin Recipe

Home > Adelaide > Recipes | Vegan | Vegetarian
by Lucy (subscribe)
Welcome to Lucy's collection of ideas and adventures designed to inspire others to get off the couch and explore our local environment.
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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