Try this Hidatsa Stuffed Sugar Pumpkin recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 deg F. Cut the top off the pumpkin and remove strings and seeds. Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper. Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or until tender. Add more water to the pan as neccessary to avoid sticking. To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing. Source: Spirit of the Harvest
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 | ||
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Calories: 400 | ||
Calories from Fat: 127 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 211.4mg | 7 % | |
Potassium 649.5mg | 17 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 28.9g | ||
Protein 37.8g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 400
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