Baked Pumpkin with TVP , Vegetable and Peach Filling Peach Filling Baked Pumpkin With Vegetable
Pilaf Baked Stuffed Pumpkin Pumpkin with Rice Stuffing
Baked Pumpkin with TVP , Vegetable and Peach Filling
Serves 6 10-12 lb (5 kg) pumpkin, or other large winter squash
1/2 cup (125 mL) olive oil 2 Tbsp (30 mL) olive oil 2 lbs (1 kg) TVP, cut into 1-inch (2.5 cm)
cubes 1 cup (250 mL) coarsely chopped onions
2/2 cup coarsely (125 mL) chopped green peppers
3/2 tsp (2.5 mL) chopped garlic 4 cups (960 mL stock
4/2 cup (125 mL) Sherry 3 medium tomatoes, peeled, seeded and coarsely chopped
5/2 tsp (2.5 mL) dried oregano 1 bay leaf 1 tsp (5 mL) salt cayenne pepper to taste freshly ground
pepper 1 lb (550 g) sweet potatoes, peeled and cut into 1/2" (12 mm) cubes 1 lb (450 g) white
potatoes, peeled and cut into 1/2 inch (12 mm) cubes 1 lb (450 g) zucchini, cut into 1/4 inch (6
mm) slices 3 ears corn, shucked and cut into rounds 1 inch (2.5 cm) wide 4 fresh peaches, peeled,
pitted and diced
Preheat the oven to 375 F (190 C). Scrub the outside of the pumpkin under cold running water with a
stiff brush. With a large, sharp knife, cut down into the top of the pumpkin to create a lid 6 or 7
inches (15 or 17 cm) in diameter. Leave the stem intact as a handle. Lift out the lid and, with a
large metal spoon, scrape the seeds and stringy fibers from the lid and from the pumpkin shell.
Brush the inside of the pumpkin with the olive oil.
Place the pumpkin in a large shallow roasting pan and bake in the oven for 45 minutes, or until
tender but somewhat resistant when pierced with the tip of a small, sharp knife. The pumpkin shell
should remain firm enough to hold the filling without danger of collapsing. Meanwhile, heat the oil
over moderate heat in a heavy 6-8 quart (5.5- 7 litre) casserole until a light haze forms above it.
Add the cubes of TVP and brown them on all sides, turning them frequently with a large spoon. Then
with a slotted spoon, transfer the meat to a platter.
To the oil, remaining in the pan, add a 1 tsp oil, add the onions, green pepper and garlic, and cook
over moderate heat, stirring constantly, for about 5 minutes, or until the vegetables are soft but
not brown. Pour in the stock and Sherry and bring to a boil over high heat. Scrape in any brown bits
clinging to the bottom and sides of the pan. Return the TVP and any of its accumulated juices to the
pan and stir in the tomatoes, oregano, bay leaf, salt and a few grindings of black pepper. Cover the
pan, reduce the heat to low, and simmer undisturbed for 15 minutes. Then add the sweet potatoes and
white potatoes, cover the pan and cook for 15 minutes; add the zucchini slices, cover the pan again
and cook for 10 minutes. Finally add the corn rounds and peaches and cook, still covered, for 5
minutes longer.
Pour the entire contents of the pan carefully into the baked pumpkin, cover the pumpkin with its lid
again, and bake for another 15 minutes in a 375 F (190 C) oven. To serve, place the pumpkin on a
large serving platter and, at the table, ladle the "veggie carbonada" from the pumpkin onto heated,
individual serving plates.
Baked Pumpkin With Vegetable Pilaf
Serving Size : 4 one 5- to 6-lb. pumpkin -- or other winter -- squash 1 tablespoon canola oil 1
small onion -- diced 1 red bell pepper -- seeded and diced 1 small jalapeno pepper -- seeded and
minced 1 small zucchini -- diced (about 1 1/2 -- cups) 2 tablespoons minced shallots 5 1/2 cups
brown rice
6/4 cup raisins
7/2 teaspoon ground black pepper
8/4 teaspoon turmeric
9/4 teaspoon salt 3 cups water 8 medium broccoli florets -- blanched 2 tablespoons minced fresh
cilantro -- (optional)
To cook pumpkin: Preheat oven to 375 degrees. With a sharp knife, cut a 4-inch lid off top of
pumpkin. (Angle cut so lid goes back on more easily.) With a large spoon, scoop out seeds and
stringy fibers; discard or reserve for another use. Cover hole with a sheet of foil and set pumpkin
lid back on top. Place in a baking pan with 1/2-inch water; bake until inside is tender, 50 minutes
to 1 hour. Remove from oven and keep warm. Pilaf: Heat oil in a large saucepan. Add onion, peppers,
zucchini and shallots. Saute, until vegetables are tender, about 7 minutes. Stir in rice, raisins,
black pepper, turmeric and salt; cook 1 minute more. Add water; cover and cook over medium-low heat
until liquid is absorbed, about 45 minutes. Fluff pilaf with a fork and stir in broccoli and
cilantro if desired. Spoon pilaf into pumpkin and cover with lid. (Discard foil.)
Set stuffed pumpkin on a large platter in center of table. When serving pilaf, scrape inside of
pumpkin with serving spoon and mix pumpkin into pilaf. Makes 4 servings. (If you double recipe, use
2 pumpkins, not 1 large pumpkin.)
Per Serving: 371 Cal.; 8g Prot.; 4g Fat; 90g Carb.; 0 Chol.; 291mg Sod.; 15g Fiber. Recipe By :
Vegetarian Times
Baked Stuffed Pumpkin Yield: 8 servings
2 lb Pumpkin, washed 2 Apples, cored, quartered
10/2 cup Pineapple chunks
11/2 cup Broken walnuts 1 tsp Ground cinnamon
12/2 tsp Ground nutmeg
13/4 tsp Ground cloves
Cut the top off the pumpkin and remove the seeds. Place cut side down i a baking pan and bake at 350
F for about 40 minutes or until soft. With a metal spoon, scrape out the cooked pumpkin, leaving a
1/8 to 1/4 inch thick shell. Process the apples in a food processor until chunky. Add the remaining
ingredients and process until just mixed. Spoon into the pumpkin shell. Cover with the top. Bake in
400 F oven for 45 minutes or until the filling is hot.
1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3 mg sodium, 376 mg potassium, 0
cholesterol.
1 vegetable exchange, 1 fruit, 1 fat Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman
Shared but not tested by Elizabeth Rodier
Pumpkin with Rice Stuffing
1 5 or 6 lb.pumpkin (make sure their is a stem) 2 tablespoons vegan margarine 1 medium onion (to
yield 1/2 cup) -- chopped 1 medium celery stalk (to yield 1/2 cup) -- sliced 1 1/2 cups cooked
brown rice
14/2 cup cooked wild rice
15/4 cup raisins or currants 1 teaspoon salt 2 slices wholemeal bread (gf) -- cut into cubes 1 cup
apple cider
Heat oven to 375. Cut out lid from top of pumpkin. Remove seeds and fibers from pumpkin. Melt butter
in a 10" skillet over medium heat. Cook onion and celery in margarine (or olive oil), stirring
occasionally until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice
mixture. Pour cider over rice mixture. Cover with pumpkin lid. Place pumpkin in ungreased 8 x 8"
pan. Bake for about 2 hours or until pumpkin is tender. Let stand 15 minutes. To serve, remove lid
and cut pumpkin into wedges.
Serves 6. CVC
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗