Description
A savory dish featuring pumpkin filled with a flavorful mixture of wild rice and sausage, perfect for fall gatherings.
Ingredients
Scale
- 1 medium pumpkin
- 1 cup wild rice
- 1 pound sausage (Italian or your choice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 teaspoon thyme
- 1 teaspoon sage
- Salt and pepper to taste
- 1/2 cup grated cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds and stringy insides.
- In a skillet, cook the sausage over medium heat until browned. Remove and set aside.
- In the same skillet, sauté the onion and garlic until translucent.
- Add the wild rice, vegetable broth, thyme, sage, salt, and pepper. Bring to a boil, then reduce heat and simmer until rice is cooked.
- Mix the cooked sausage into the rice mixture.
- Stuff the pumpkin with the rice and sausage mixture, packing it tightly.
- Place the stuffed pumpkin in a baking dish and cover with foil.
- Bake for 1 hour, or until the pumpkin is tender.
- If using, sprinkle cheese on top and bake uncovered for an additional 10 minutes.
Notes
- Choose a pumpkin that is firm and has a smooth surface.
- Feel free to add other vegetables or spices to the stuffing for extra flavor.
- This dish can be made vegetarian by omitting the sausage and using vegetable broth.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg