Pumpkin Stuffed With Vegetable Pilaf
A hearty stuffed pumpkin filled with flavorful vegetable pilaf, featuring rice, spices, and fresh herbs, perfect for festive gatherings or cozy dinners.
Ingredients
- 5-6 lb. pumpkin or other winter squash
- 1 tbsp. canola oil
- 1 small onion, diced ⓘ
- 1 small red bell pepper, seeded and diced ⓘ
- 1 small jalapeno pepper, seeded and minced ⓘ
- 1 small zucchini, diced ⓘ
- 2 tbsp. minced shallots ⓘ
- 1 1/2 c. brown rice ⓘ
- 1/4 c. raisins ⓘ
- 1/2 tsp. ground black pepper ⓘ
- 1/4 tsp. turmeric ⓘ
- 1/4 tsp. salt ⓘ
- 3 c. water ⓘ
- 8 medium broccoli florets, blanched ⓘ
- 2 tbsp. minced fresh cilantro, optional ⓘ
Instructions
- Preheat oven to 375°F.
- Slice a 4-inch lid off the top of the pumpkin, angling it so it can be replaced.
- Scoop out seeds and fibers, discard them. Cover the pumpkin with foil and replace the lid.
- Place the pumpkin in a baking pan with 1/2 inch water.
- Bake until the insides are tender, about 50-60 minutes.
- Remove from oven and keep warm.
Tips & Substitutions
For a richer flavor, consider using vegetable broth instead of water for cooking the rice. You can substitute quinoa for brown rice for a gluten-free option. If you prefer a milder dish, reduce the jalapeno and add more diced zucchini. Using a sugar pumpkin will enhance the sweetness of the filling, making it a delightful match for this hearty recipe.
Serving Suggestions
Serve the pumpkin stuffed with vegetable pilaf as a centerpiece for your table. Pair it with a light salad, such as Strawberry Pecan Salad, for a refreshing contrast. This dish is excellent for gatherings and can be accompanied by crusty bread or a creamy dip to complement the flavors. Garnish with fresh cilantro for an added touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffed pumpkin in a preheated oven at 350°F until warmed through, about 20-25 minutes. For quicker reheating, microwave individual portions, covered, for 2-3 minutes on high.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Stuffed With Vegetable Pilaf contains roughly 552 calories, with 11g protein, 69g carbohydrates, and 30g fat. It is an excellent source of vitamin C (465% of the Daily Value), dietary fiber (39% of the Daily Value), and potassium (38% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1907mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the pumpkin ahead of time?
Yes, you can prepare the pumpkin a day in advance by hollowing it out and storing it in the refrigerator. Just ensure it is well covered to prevent drying out. When ready to cook, proceed with the filling and baking steps. This will save you time on the day of serving.
What can I substitute for brown rice?
You can use wild rice or quinoa as a substitute for brown rice in this recipe. Both options will provide a different texture and flavor, but they will still complement the vegetables nicely. Adjust the cooking time according to the grain you choose; quinoa typically cooks faster than brown rice.
Is this recipe suitable for vegans?
Yes, this recipe is suitable for vegans as it contains no animal products. All the ingredients, including the pumpkin, vegetables, and rice, are plant-based. You can enhance the dish with additional spices or nuts to suit your taste preferences while keeping it aligned with vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).