Sacrumptious Stuffed Pumpkin

Another dish that was at the potluck. I wish I knew who brought it, so I could give them credit for it, but many people commented on how good it was. Doesn't it look just so yummy!!! It is quite a bit of work but well worth it.

Ingredients:

• 1 medium size pumpkin-6-8 lbs, about 14" across



• 2 1/2 Tablespoons Earth Balance



• 1 medium to large onion, chopped



• 2-3 stalks celery, chopped



• 1 cup brown and/or wild rice mixed, uncooked



• 1/4 cup red wine-If you can't drink it don't use it.



• 2 1/2-3 cups vegetable broth



• 1/8-1/4 teaspoon saffron



• 1 medium eggplant, approximately 1/2 lb.
  6 scallions, chopped



• 2 plus clove garlic, minced



• soy sauce-I would use worshershire sauce, low sodium



• 3-4 fresh carrots, peeled and thickly sliced(1/4 in)



• 1 1/3 cup cooked black beans



• 1 cup corn, cooked



• 1/2 cup slivered almonds



• 1/3 cup roasted sunflower seeds.



• salt (optional) and pepper to taste

Additions in this recipe may be really good, such as,
Mushrooms- chopped, apple-chopped, raisins or cranberries.

Direction:

1. Preheat oven to 450 degrees.



2. Cut a 7" circle out of the top of the pumpkin.Carefully scrape out all of the seeds and stringy pulp. Sprinkle the inside with worchershire sauce., salt (optional) and pepper. Go easy on the salt. Set aside.



3. In a large skillet over medium heat melt the Earth Balance. Saute onion, celery until transparent.



4. Add the rice and stir until coated with the Earth Balance.



5. Stir in the wine, 2 1/2 cups of the broth, pepper and saffron. Stir well.



6. Cover the skillet, lower heat, cook for 20 minutes until the rice is tender and the both is absorbed. Add the remainder of the broth if needed.



7. While the rice is cooking wash the eggplant and slice. (do not peel). sprinkle both sides with salt and allow to "sweat" in a colander 20-30minutes. Rinse,drain, plot dry and cube the eggplant slices.



8. In a sprayed pan saute onions, garlic (and drained canned sliced mushrooms if using) for a few minutes. Add eggplant, and continue sauteing for 5 minutes, Add carrots and continue cooking 5 minutes, stirring constantly.



9. Combine the rice,nuts, seeds, eggplant, carrots, beans and corn,



10. Toss lightly, add seasonings to taste.



11. Stuff mixture back into pumpkin. Replace the lid of the pumpkin.



12. Put the pumpkin in a shallow baking dish. Bake about 1 hour or until soft to the touch, and beginning to blister,



13. Serve hot, scooping out generous servings of pumpkin with the filling.

Serves 6-8

If I were making this I would go very easy on the salt and worchershire sauce, an add some of my Braggs Organic Sprinkles. 24 Herbs & Spice Seasoning, if needed at the end before stuffing pumpkin. Comments are Verna's

This will make quite a statment on your table!!!

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