Baked Pumpkins With Wild Rice Stuffing Recipe

Name: Baked Pumpkins With Wild Rice Stuffing
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 2 small pumpkins; 1 tablespoon olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 medium zucchini, chopped; 2 cloves garlic, minced; 1/2 inch water (for baking pumpkins); not used in this recipe; 1 cup wild rice; 1/4 cup dried parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric; 1 cup frozen green peas; 1 cup frozen corn; 1 cup chopped carrots; 1/2 cup grated Parmesan cheese (or nutritional yeast), optional; 2 cups vegetable broth

Impress your guests this Thanksgiving with this stunning vegetarian/vegan recipe! Perfectly roasted pumpkins are filled with a savory wild rice stuffing bursting with fresh vegetables. This show-stopping dish is both beautiful and delicious, making it a perfect centerpiece for your holiday feast or a cozy weeknight dinner.

Prep Time 30 mins

Cook Time 80 mins

Calories 335.1 kcal

Protein 22g

Rating 5.0 (1 Reviews)

103

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Pumpkins With Wild Rice Stuffing

2 small pumpkins
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium zucchini, chopped
2 cloves garlic, minced
1/2 inch water (for baking pumpkins)
not used in this recipe
1 cup wild rice
1/4 cup dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 cup frozen green peas
1 cup frozen corn
1 cup chopped carrots
1/2 cup grated Parmesan cheese (or nutritional yeast), optional
2 cups vegetable broth

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Pumpkins With Wild Rice Stuffing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Pumpkins With Wild Rice Stuffing

Preheat oven to 375°F (190°C).
Cut a 4- to 6-inch lid from the top of each pumpkin. Scoop out seeds and stringy fibers.
Place a square of foil inside each pumpkin, covering the opening. Replace the lid on top of the foil.
Place pumpkins in a baking pan with about 1/2 inch of water. Bake for 45-60 minutes, or until tender when pierced with a fork.
While pumpkins bake, prepare the rice stuffing:
Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, zucchini, and garlic. Sauté until tender, about 8 minutes.
Stir in vegetable broth, wild rice, parsley, salt, pepper, and turmeric. Bring to a simmer.
Reduce heat to low, cover, and cook until all liquid is absorbed, about 45 minutes.
Fluff with a fork and stir in peas, carrots, and corn. Stir in Parmesan cheese (or nutritional yeast) if desired.
Remove pumpkins from oven and discard the foil.
Spoon the rice stuffing into the pumpkins. Replace the lids.
Serve immediately, enjoying both the pumpkin flesh and the delicious stuffing.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

24g

Fat

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Casseroles Lunch Main Dish Side Dishes Rice Vegetables American Oven Dinner Party Fall Holiday Event Kosher Low Fat Vegetarian Winter Dietary Hanukkah Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Midwestern Rosh Hashanah Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Brown Rice Long Grain Rice Equipment 4 Hours Or Less