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.
Nutrition & Diet Analysis (per serving)
705
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-fiber
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).
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).