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Wild Rice-Stuffed Pumpkin

The stuffing for this entrée can be made two days ahead.

Ingredients: 

Ingredients: 

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1 lb. wild rice blend
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2 lb. fresh spinach, stemmed
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¼ cup plus 2 Tbs. olive oil, divided
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6 cups sliced button mushrooms (1 ½ lb.)
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1 large onion, chopped (2 cups)
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1 cup diced celery
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9 cloves garlic, minced, divided (3 Tbs.)
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3 Tbs. chopped fresh sage, divided
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4 tsp. chopped fresh thyme, divided
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2 cups fresh or frozen corn kernels
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1 ½ cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
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1 cup chopped toasted pecans
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1 6- to 8-lb. cooking pumpkin

Instructions: 

1. Prepare wild rice blend according to package directions. Transfer to bowl.

2. Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.

3. Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.

4. Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.

5. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.

Nutrition Information: 

Calories: 
272
Protein: 
3 g
Total Fat: 
10 g
Saturated Fat: 
<1 g
Carbohydrates: 
43 g
Cholesterol: 
16 mg
Sodium: 
227 mg
Fiber: 
3 g
Sugar: 
25 g
Yield: 
Serves 12

Comments on this Recipe

Two questions on this recipe: The directions say to scoop out the pulp. Does that mean just the stringy seeds part in the middle or does it mean to remove the pumpkin and leave just the outer shell. Also, the nutritional value indicates the serving size is by the "slice". Is this meant to be cut into sections and served with the pumpkin shell as the base, instead of scooping out the rice?

I plan on taking out JUST the stringy pulpy stuff and leave the firm pumpkin ,other wise it wouldn't hold up through the stiffing and baking. looking forward to trying this one ,has all my 'faves' in it. and what a great take along if invited to some ones house

What kind of pumkin do u use?

I'm definitely trying this but Is it ok without the pumpkin? Can I just bake the stuffing in a pan??

Does the inside of the pumpkin get mixed with the other ingredients or are they not used as part of this recipe?

I made this today to test the recipe from Canadian Thanksgiving. The filling is amazing and can be eaten just as it is, without the pumpkin. The flavor is very good. I used a rice medley (from Costco) and used veg broth instead of water for extra flavor. I used a regular pumpkin to bake it. Slicing it gives the nicer presentation (use a large sharp! knife) but scooping it out is easier. Next time, I think I would make little individual pumpkins or just serve it in a casserole, garnishing it with chopped pecans and pumpkin seeds.

In addendum to my previous comment. Before filling the pumpkin, slice off a bit of the bottom. This makes it stand better and aids in the slicing and serving. If you pack the pumpkin tightly and slice at the "ribs", it presents very neatly as a wedge of the pumpkin and the center of the rice. A buttery-brown-sugar-mustard sauce would be lovely on the pumpkin part, with the rice part placed to one side. This is a perfect substitute for the centerpiece of the meal, replacing turkey for vegetarians.

Oh...and to answer the question of how much you scoop out. Just the stringy bits and the seeds, just as if you were making a jack-o-lantern. They are not used in the recipe. The pulp is baked and served.

This sounds wonderful! For guests who do not like mushrooms, do you think it would ruin anything to leave them out or replace them with something?

So how do you serve this?

Looks really good. I think I'm just going to use smaller pumpkins or squash and make individual dishes. Seems like it would work fine right?

i just luv this recipe!

My husband &amp; I loved this! Will make it again!