Spiced Basmati Rice Stuffed Pumpkin

Looking for a quick and easy vegetarian option for your holiday meal? You can make this in any winter squash with good results. Vary the spices to your taste. The rice also makes a wonderful stuffing for a chicken, turkey or game bird.

Spiced Basmati Rice Stuffed Pumpkin

1 small “sugar pie” pumpkin or winter squash

butter or olive oil

¼ cup diced carrot

¼ cup diced onion

¼ cup diced celery

1 cup Basmati or Jasmine Rice

½ tsp cardamom

½ tsp ginger

½ tsp cinnamon

1/8 tsp cloves

2 Tbsp raisins

2 Tbsp almonds

2 Tbsp cashews

2 Tbsp dried apricots

2 cups vegetable stock

S&P to taste

Cut the 'top' off a pumpkin or squash and clean out the seed cavity. Lightly sprinkle salt and cinnamon into the cavity.

Melt butter or heat olive oil in a pan. Saute the carrot, onion and celery until softened. Add the rice and saute 1 minute, stirring. Add spices, fruit and nuts, stir to combine. Add stock.

Bring to a boil, lower to a simmer and stir occasionally for 10 minutes (If using brown rice, cook until about ½ done). Rice will not be fully cooked. Spoon into the pumpkin or squash and replace the top.

Bake in a 375 degree oven for 35-40 minutes or until squash is soft and rice is heated through.

Let stand 10 minutes. Place on a serving plate and quarter with a sharp knife. Wonderful hot or at room temperature. Serve with Chutney and fresh Naan.