Friday, November 4, 2011

Stuffed Pumpkins

I loved this recipe. However I pulled a Teresa and I used a sweet meat squash instead of pumpkins and I used ground turkey instead of the bison. It was delicious!

1 4-5 pound sugar pumpkin or 6 small sugar pumpkins
2 tsp sea salt
1 tsp dry mustard
1 Tbsp extra virgin olive oil
1 1/2 lbs lean ground venison or bison
7 green onions, trimmed and chopped
4 cloves garlic passed through a garlic press
1 1/2 cups cooked wild rice
4 egg whites + 1 yolk, beaten
1 tsp dried sage, crumbled
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees. Cut the top from each pumpkin and remove seeds and strings. Prick the inside flesh with a fork. In a small bowl, mix the sea salt and dry mustard. Rub the interior of the pumpkin with this mixture. Set pumpkin aside.

In a large skillet, heat olive oil. Add ground meat, onion and garlic. Saute over medium high heat until meat is browned. Remove from heat. Drain excess oil. Add cooked while rice, eggs, sage and pepper. Mix well with clean hands. Stuff each pumpkin with the meat/rice mixture.

Place the pumpkin in a shallow baking dish or lasagna pan. Add water until half of the baking dish is full.

Bake for 1 to 1 1/2 hours or until pumpkin is tender. If using individual pumpkins, cooking time may be shorter. If using a large pumpkin cooking time may be longer. When serving a large pumpkin cut it into six wedges and serve. When serving individual pumpkins, place on individual serving plates.

Nutritional Value: Calories: 345 Protein: 32 g Carbs: 30 g Total Fat: 11 g Fiber 2 g Sodium 665 mg

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