Stuffed Pumpkins Are Everything Fall

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Are you loving fall as much as I am? Cooler weather, warmer clothes, and (best of all) pumpkin everything!

While many of us associate pumpkin with sweet foods, pumpkin is a wonderful savory ingredient. Besides being tasty - according to Chinese Medicine - pumpkin helps our body hang on to moisture. Meaning eating pumpkin is the perfect way to help our skin look luminous, hydrated, and, glowing, especially during the autumn.

Have I convinced you to eat more pumpkin? If pumpkin pie is your go-to pumpkin recipe, I encourage you to give stuffed pumpkin a try. Besides being as easy as (pumpkin) pie, it’s perfectly savory, versatile, and beautiful enough to deserve a place on your dinner (or Thanksgiving!) table.

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STUFFED PUMPKIN RECIPE (vegan)

INGREDIENTS (Serves 4):

  • 1 pie pumpkin (aka ‘sugar pumpkin’) - I prefer pumpkins under 3lbs, save the larger ones for carving jack o’lanterns. If you need to serve more than 4 people, use 2 pumpkins

  • 1 tablespoon olive oil

  • 2 teaspoons kosher salt

  • pinch of nutmeg

  • 2 tablespoons unsalted butter (or ghee)

  • 1 cup baby crimini mushrooms, sliced and sautéed

  • 1 shallot, diced

  • 5 sprigs fresh thyme

  • 1/2 teaspoon red pepper flakes

  • 1 cup cooked arborio or wild rice

  • 1 cup baby spinach

  • 1 cup unsalted vegetable stock

  • 1/4 cup cashew cream (or heavy cream)

  • 1/4 cup water

  • 1 cup gruyere (optional if making this dish vegan)

DIRECTIONS

  • Heat oven to 400 degrees.

  • Slice the top off of the pumpkin jack o’lantern style. Remove the seeds and any excess pulp.

  • Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.

  • Place 1 tablespoon butter, spinach, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 4 minutes, or until the spinach is wilted and the shallots softened.

  • Add the rice and cook for 2-3 minutes. Stir frequently to prevent burning.

  • Increase the heat to medium-high. Add the vegetable stock and simmer until the liquid is almost absorbed.

  • Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere (if using). Stir well. Top with 1 tablespoon ghee.

  • Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.

  • Remove from the oven. To serve, slice into quarters or scoop out rice with the pumpkin (my preferred method).

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You can literally make this recipe with what you have on hand. Don’t have spinach? Use kale! Love bacon? Add it! Aren’t worried about a dairy-free recipe? Add more cheese and use heavy cream instead of cashew. Don’t have rice? Use stale bread cubes instead. The options are endless! This will be your new favorite recipe, I promise.



About Scottsdale Integrative Acupuncture + Shelley O’Dell-Brock, L.Ac.

Scottsdale Integrative Acupuncture was created to help clients look and feel their best, naturally. Owner, Shelley O’Dell-Brock, LAc, offers a holistic approach to stress reduction, pain management, and natural beauty. She uses ancient solutions for modern healing, empowering her patients to take charge of their own health. Offering cosmetic acupuncture, Gua Sha, and essential acupuncture, Scottsdale I.A. is Scottsdale’s preferred choice for natural healthcare. Your holistic health journey begins, and continues at Scottsdale Integrative Acupuncture.

recipeDr. Shelley O'Dell-Brock, DAcComment