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Vegetables and More Stuffed Pumpkin Shells

Posted by Tamara in Dinner, Recipes on November 2, 2008 | no responses

Pumpkins are not just for desserts and breakfasts they make yummy dinners too.

What You Need:

  • 2 small whole pumpkins
  • 4 TBSP sugar
  • 6 TBSP Tamari sauce, divided
  • 1 C water
  • 1/4 C raisins
  • 1/4 C apricots, chopped
  • 1 tart apple, chopped
  • 1/2 C walnuts, chopped
  • 1 celery stalk, chopped
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 1 (15 oz.) can corn, drained
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 small yellow squash, chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 C brown rice, cooked
  • 1/4 tsp. mace
  • 1/4 tsp. turmeric
  • 1/2 tsp. cinnamon

How to Make It:

  1. Wash, cut out the top and clean out the seeds of both pumpkins.
  2. In a mixing bowl combine the sugar and 2 TBSP Tamari sauce.
  3. Coat the inside of the pumpkins with the mixture.
  4. Turn the oven heat to 350 degrees and allow the oven to reach that temperature.
  5. Place the water in the bottom of a large baking pan.
  6. Place the pumpkins in the pan and replace the tops.
  7. Cover completely with foil.
  8. Bake 18 minutes or until the inside of the pumpkin begins to tender when pricked with a fork.
  9. Place the raisins, apricots, apples and walnuts together in a large mixing bowl and toss to combine.
  10. Add the celery, both onions, corn, all 3 peppers, the squash, the mace and turmeric and mix well.
  11. Carefully fold in the cooked rice.
  12. Place the remaining 4 TBSP of Tamari sauce into the mixture and mix until all the ingredients are incorporated together.
  13. Sprinkle the cinnamon inside the two pumpkins being sure to cover them well.
  14. Divide the vegetable mixture between the two pumpkins and replace the tops on the pumpkins.
  15. Place more water in the baking pan if necessary to ensure the bottom is completely covered.
  16. Continue baking uncovered for 50 minutes.
  17. Stir to incorporate the pumpkin pulp into the stuffing mixture before serving.

8 Servings

Be very careful when removing the pumpkins from the pan.  The bottoms become very soft during baking.  Place a piece of foil in the bottom of the pan and over the sides before placing the water and pumpkins in the pan. When ready to remove fold the foil over the pumpkins and lift the pumpkin out to keep the bottom together.  Any leftover should be stored in a container in the refrigerator and not left in the pumpkin shells.


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