Sausage & Rice Stuffed Pumpkin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Baked pumpkin (can substitute Acorn Squash) filled with a stuffing of rice, sausage and mushrooms. Nice fall dish. Fat content shows high because of italian sausage but draining and rinsing does eliminate some of the fat. Other protein could be substituted but would need to be seasoned. Ingredients:
2 cup water |
1 cup brown rice, uncooked |
2 tsp. chicken bouillon |
1/2 tsp. curry powder |
1 lb. italian sausage |
4 cup mushroom, sliced |
1 small onion, chopped |
2 tbsp. shallots, minced |
1 garlic clove, minced |
5 tbsp. dried currants |
1/4 cup chicken broth |
1 tsp. poultry seasoning |
1/2 tsp. sage |
1/4 tsp. dried marjoram |
4 lbs. pumpkin (2 medium pie pumpkins, 2 1/2lb. each) |
1/2 tsp. salt |
1/2 tsp. garlic powder |
Directions:
1. Cook rice in water with bouillon and curry.
2. Cook sausage and drain, then set aside.
3. Saute mushrooms, onion, shallot, garlic until tender. Reduce heat and add currants, broth, poultry seasoning, sage and marjoram.
4. Return sausage to the pan, cook and store for 5-7 min. until liquid is absorbed then add cooked rice.
5. Wash pumpkins; cut a 3 circle around each stem to remove tops. Remove fibers and seeds.
6. Prick inside of pumpkin with a fork and season with salt and garlic powder.
7. Stuff pumpkin with sausage mixture and replace tops.
8. Place in 13x9 baking dish and add 1/2 of water to dish.
9. Bake uncovered at 350 degrees for 30 min., then cover loosely with foil and bake 40-45 minutes or until tender.
10. Cut each pumpkin into four wedges to serve.
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