Stuffed Pumpkins

  • Yield 8 servings

"I wanted to cook something with a fresh pumpkin that still resembled a pumpkin when it was finished. My children helped me pick two small ones from the pumpkin patch, and together we learned how a fresh pumpkin can become so much more than a jack-o-lantern."


2 small pie pumpkins, about 7 inches in diameter each
1 tablespoon olive oil
3 medium onions, finely chopped
3 medium celery stalks, diced
3 medium carrots, peeled and diced
1 teaspoon salt
3 cups cooked brown rice
1 teaspoon dried rosemary leaves
1/2 cup pumpkin seeds, pecans, slivered almonds, or pine nuts, toasted


  1. Preheat oven to 350F.
  2. Rinse outside of pumpkins well and pat dry. Cut tops off of pumpkins. Scoop out seeds and membranes and discard.
  3. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, until lightly browned stirring frequently, about 6 minutes.
  4. Add celery and carrots and cook 2 minutes. Add 1/2 cup water and salt. Bring to a boil, reduce heat, and simmer 10 minutes. Add rice, rosemary and seeds; mix well. Remove from heat.
  5. Fill pumpkins with rice mixture. Place pumpkins in a 13 x 9-inch glass baking dish and cover dish with foil. Bake 11/2 hours, or until pumpkin is fragrant and tender when pierced with a fork.
  6. Top serve, use a serving spoon to scoop out pumpkin flesh along with rice.

– Kimberly Hammond, Kingwood, Texas



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