The stuffing for this entrée can be made two days ahead.
- 1 lb. wild rice blend
- 2 lb. fresh spinach, stemmed
- 1/4 cup plus 2 Tbs. olive oil, divided
- 6 cups sliced button mushrooms (1 1/2 lb.)
- 1 large onion, chopped (2 cups)
- 1 cup diced celery
- 9 cloves garlic, minced, divided (3 Tbs.)
- 3 Tbs. chopped fresh sage, divided
- 4 tsp. chopped fresh thyme, divided
- 2 cups fresh or frozen corn kernels
- 1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
- 1 cup chopped toasted pecans
- 1 6- to 8-lb. cooking pumpkin
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.
- Calories: 272
- Carbohydrate Content: 43 g
- Cholesterol Content: 16 mg
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 227 mg
- Sugar Content: 25 g