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Ingredientes
- 4 lb Pumpkin
- 1Â 1/2 c. Long-grain rice
- 2 lrg Tart cooking apples (like Granny Smith), peeled, cored and diced
- 1/2 c. Golden brown raisins
- 1/2 c. Dry sour cherries (available in specialty food stores)
- 8 Tbsp. (1 stick) unsalted butter, melted
- 1 Tbsp. Sugar or possibly more to taste
- 3/4 tsp Grnd cinnamon
- Â Â Salt to taste
- 1/4 c. Warm water
Direcciones
- This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked.
- Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern. Set aside "lid". Remove insides of pumpkin and throw away (or possibly save to roast and munch on). Using a grapefruit knife or possibly melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin. Chop flesh and set aside.
- In lg saucepan, bring 3 quarts of salted water to boil and dump in the rice.
- Cook over high heat, covered till still a bit hard to the bite...about 15 min. Drain well.
- Meanwhile, preheat oven to 325 degrees.
- In large bowl, combine, pumpkin, partially cooked rice, raisins, dry sour cherries and melted butter. Season with sugar, salt and cinamon. Spoon stuffing loosely into pumpkin, sprinkle with the warm water and put "lid" on tightly. Place on baking sheet and bake until pumpkin is tender to a point of a knife...about 2 hours. Cut into wedges and serve.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 106 | 31% |
| Total Fat 12.07g | 15% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 7mg | 0% |
| Potassium 730mg | 21% |
| Total Carbs 56.02g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 15.85g | 11% |
| Protein 4.76g | 8% |
