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Yields:
8 servings
Meal Type:
Side Dishes
Rating:
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Baked Stuffed Pumpkin

A terrific side dish that goes with most meats and is great for any occasion.

Ingredients

Directions

  1. Choose a large pumpkin of uniform width. Cut in half widthways and steam the two halves until the flesh begins to soften. Scoop out a hollow in each one, leaving about 1 inch thickness intact. Use the pumpkin in soup.
  2. Saute the onion and garlic in oil until soft.
  3. Add the spices and cashews and cook for 3 minutes.
  4. Add the tomatoes and sultanas and cook for 2 minutes.
  5. Finally add the rice, tomato paste and yoghurt and mix well. Season.
  6. Divide the filling equally between the pumpkin shells, packing it in tightly.
  7. Put the filled shells into a large baking tray, cover with foil and bake at 350 °F (175 °C) for 45 minutes, making sure pumpkin is completely cooked.
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I looked up sultanas and found out they are a kind of raisin. Can't we just call them raisins since that is what everybody knows them as?
05 Apr 10 by member: The Next Number

     
 

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Nutrition summary:

There are 203 calories in 1 serving of Baked Stuffed Pumpkin.
Calorie break-down: 14% fat, 75% carbs, 11% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 30
Calories 203
 
% Daily Values*
Total Fat 3.38g 5%
  Saturated Fat 0.719g 4%
  Polyunsaturated Fat 0.72g  
  Monounsaturated Fat 1.576g  
Cholesterol 0mg 0%
Sodium 84mg 4%
Potassium 1036mg  
Total Carbohydrate 41.24g 14%
  Dietary Fiber 3.6g 14%
  Sugars 8.18g  
Protein 5.88g  
 
Vitamin A 342% Vitamin C 44%
Calcium 8% Iron 16%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
10%
of RDI*
(203 calories)
10% of RDI
Calorie Breakdown:
 
Carbohydrate (75%)
 
Fat (14%)
 
Protein (11%)
Carbohydrates, 41.24g (75%) Fat, 3.38g (14%) Protein, 5.88g (11%)
* Based on a RDI of 2000 calories