Rice-Stuffed Pumpkin

By Ellie

4 Person

55 Minutes

275 Calories

Pumpkin and rice? Together? If you are a huge fan of rice, but also lovers of a good pumpkin, you just had to love this concoction. The soft and rich fruit brimming with delicate and fragrant rice takes the combination of sweet and savory to a whole new level of exquisiteness: delicious! Try this simple recipe, you gonna love it!

Ingredients

1 tbsp. Parsley, chopped
3 tbsp. Prepared horseradish
5 Black olives, diced
1 1/4 cups Red onion, chopped
1 cup Rice, uncooked
4 sprigs Rosemary
2 Small butternut squash

Method

01

Preheat the oven to 390°F and clean the pumpkin. Start by cutting it in half and scooping out the seeds using a spoon.
02

Once that’s done, remove some of the pulp from the halves, to create some space to accommodate the rice later on.
03

Now, place the cleaned halves onto a baking tray lined with greaseproof paper, place a rosemary sprig in each half, and bake them for about 30 minutes, or until properly cooked.
04

For the rice, simply cook it as instructed on the packet. For the filling, dice the onion and roughly chop the parts of the pumpkin you removed earlier.
05

Place a pan – preferably non-stick – over medium heat, tip in the onions, a touch of water, and cook the onions for about two minutes or until translucent.
06

Next, add in the pumpkin pieces and cook the ingredients together for another five minutes or until the pumpkin is thoroughly cooked. You can add more water if needed.
07

Now, you can add in the other ingredients – the olives, the prepared horseradish, and the parsley – and stir them in. Add the rice to the pan and stir it in to complete the filling. Also, remember to taste the final filling and adjust the salt if necessary.
08

As soon as the pumpkin is cooked, remove the rosemary from the inside, and fill the halves with the rice to complete the recipe.

Related Tags

Thanksgiving Stuffing Recipes

Rice-Stuffed Pumpkin

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 275 Kcal
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

1 tbsp. Parsley, chopped

3 tbsp. Prepared horseradish

5 Black olives, diced

1 1/4 cups Red onion, chopped

1 cup Rice, uncooked

4 sprigs Rosemary

2 Small butternut squash

03 Method

Step 1

Preheat the oven to 390°F and clean the pumpkin. Start by cutting it in half and scooping out the seeds using a spoon.

Step 2

Once that’s done, remove some of the pulp from the halves, to create some space to accommodate the rice later on.

Step 3

Now, place the cleaned halves onto a baking tray lined with greaseproof paper, place a rosemary sprig in each half, and bake them for about 30 minutes, or until properly cooked.

Step 4

For the rice, simply cook it as instructed on the packet. For the filling, dice the onion and roughly chop the parts of the pumpkin you removed earlier.

Step 5

Place a pan – preferably non-stick – over medium heat, tip in the onions, a touch of water, and cook the onions for about two minutes or until translucent.

Step 6

Next, add in the pumpkin pieces and cook the ingredients together for another five minutes or until the pumpkin is thoroughly cooked. You can add more water if needed.

Step 7

Now, you can add in the other ingredients – the olives, the prepared horseradish, and the parsley – and stir them in. Add the rice to the pan and stir it in to complete the filling. Also, remember to taste the final filling and adjust the salt if necessary.

Step 8

As soon as the pumpkin is cooked, remove the rosemary from the inside, and fill the halves with the rice to complete the recipe.

04 Author