Savory Stuffed Pumpkin

Serves: 6

Prep time: 1 1/4 hour

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

This recipe is a filling alternative for vegetarian Thanksgiving guests. Any winter squash would be a suitable substitute for the pumpkin.

Ingredients

Preparation

Cut pumpkins in half and remove seeds. Bake, flesh down, in a 350°F oven for 30 minutes.

Lightly toast hazelnuts. Let cool and rub off the papery outer layer. Chop. Lightly sauté onion and celery in olive oil.

In a large bowl, combine hazelnuts, celery, onion and the remainder of ingredients, except for Gouda.

Heap the pumpkin halves with stuffing. Bake, covered, for 20 more minutes. Remove from oven and cover each pumpkin with a layer of Gouda (optional). Bake, uncovered, for an additional 10 minutes.

Source: Sound Consumer November 2000

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More about: hazelnuts, pumpkin, spinach

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