Savory lamb stuffing in a tender, steamed pumpkin. Can also be made vegetarian by substituting some walnuts in place of meat. Beautiful tastes of autumn!
1. Cook rice with 2 cups water and 1/2 tsp salt, per package instructions.
2. Make sure your pumpkin in less than 4 lbs. Anything larger and you're courting disaster.
3. In top of pumpkin, cut a circle 3 to 4 inches in diameter around the stem. Scoop out all seeds and fiber. Save the top.
4. Sauté onion and lamb with olive oil. Cook just till the lamb loses it's pink--about 3 minutes. Don't overcook or it becomes tough.
5. Put lamb mixture in mixing bowl. Add rice, herbs, and cranberries. Mix, taste, adjust.
5. Lightly salt inside of pumpkin.
6. Stuff pumpkin and replace top.
7. Find a big pot (possibly a lobster pot or Dutch oven), and fit with a steamer rack in the bottom. Pour in water to just cover steamer rack.
8. Put pumpkin on steamer and steam for at least 1 hour; more likely 2 hours, until the pumpkin meat is tender inside when you check under the top.
Serves 6 as a main course.
Serves 8-10 as a side dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 338 | ||
Calories from Fat: 141 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 41.4mg | 13 % | |
Sodium 41.5mg | 1 % | |
Potassium 362.9mg | 10 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 31.7g | ||
Protein 15.4g | 22 % | |
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: 338
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