This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked. Cut the stem end of the pumpkin as if you were about to carve a jack olantern. Set aside "lid". Remove insides of pumpkin and discard (or save to roast and munch on). Using a grapefruit knife or melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin. Chop flesh and set aside. In lg saucepan, bring 3 qts of salted water to boil and dump in the rice. Cook over high heat, covered until still a bit hard to the bite...about 15 minutes. Drain well. Meanwhile, preheat oven to 325 degrees. In large bowl, combine, pumpkin, partially cooked rice, raisins, dried sour cherries and melted butter. Season with sugar, salt and cinamon. Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put "lid" on tightly. Place on baking sheet and bake till pumpkin is tender to a point of a knife...about 2 hrs. Cut into wedges and serve. Serves 8
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 8|
|Calories from Fat: 109 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 27.2mg||1 %|
|Potassium 950.5mg||25 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 60g|
|Protein 5.4g||8 %|
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Calories per serving: 368
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