SAVORY STUFFED PUMPKINS


Stuffed Pumpkin

 

 

 

 

 

 

 

Pumpkin season is finally here! While most people simply carve out their pumpkins and set them on the porch step, you can easily use pumpkins for savory yet healthy dishes. Pumpkins are filled with nutrients like fiber and beta carotene, which is great for keeping a healthy body.

Stuffed pumpkins are a perfect fall-ready dish for a chilly night at home with friends and family. Not only do they pack in vitamins and nutrients, they also give a great pop of orange color to a dark autumn evening.

INGREDIENTS
3 small baking pumpkins
2 cups brown rice
2 cups frozen spinach
2 cups frozen sweet corn
1 red onion, diced
3 garlic cloves, crushed
4 strips of turkey bacon
1 tablespoon olive oil
3 teaspoons butter
Sea salt and pepper to taste
1/2 cup shredded cheese (optional)
DIRECTIONS
Preheat oven to 350 degrees F. Thaw the rice, corn and spinach by placing them in a bowl filled with water. When thawed completely, drain and set aside in a mixing bowl.
Cook strips of turkey bacon in nonstick pan or greased skillet until cooked. Cut into small pieces and place in bowl with rice, corn and spinach.
Combine onions, garlic cloves, and olive oil and mix them into the rice, corn, and spinach mixture. Add sea salt and pepper to taste.
Clean the pumpkins by cutting tops off; reserve and set aside. Remove all the seeds in the pumpkin using a spoon. Toss the seeds, or bake them separately and use them elsewhere.
Place the pumpkins on a baking dish and set aside. Stuff the pumpkins with the mixture and bake for 15 minutes.
Add the reserved pumpkin tops and bake for additional 15 to 20 minutes.
Top with shredded cheese before serving, to make the dish more savory.
When it comes to autumn, it’s important to keep your body full of good nutrients to fight off colds and flus. Pumpkin dishes are a great way to keep your fiber levels up while packing in other important vitamins. Of course, adding a daily multivitamin is also a helpful way to ward off chills and sneezes as the weather changes. Fall is fully here, and there’s no better time to get in the spirit of warm and healthy pumpkin dishes served on crisp autumn evenings.

NUTRITIONAL INFO (1 PUMPKIN)
Calories: 422
Total fat: 5g
Saturated fat: 1g
Cholesterol: 35g
Sodium: 1133mg
Total carbohydrate: 82.5g
Dietary fiber: 15g
Sugars: 7.2g
Protein: 21.6g
NUTRITIONAL PERCENTAGES
Fat 7%
Carbohydrate 78%
Protein 20%

Recipe prepared by Stella Metsovas B.S. for Complete Nutrition http://www.completenutrition.com/foodie-fix