Preheat 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|
|Calories from Fat: 127 (32%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 400
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