Rating:
fatsecret members overall average rating
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A terrific side dish that goes with most meats and is great for any occasion.
Ingredients
Directions
- 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.
- Saute the onion and garlic in oil until soft.
- Add the spices and cashews and cook for 3 minutes.
- Add the tomatoes and sultanas and cook for 2 minutes.
- Finally add the rice, tomato paste and yoghurt and mix well. Season.
- Divide the filling equally between the pumpkin shells, packing it in tightly.
- 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.
14 members have added this recipe to their cookbook.
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Reviews
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:
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There are 203 calories in 1 serving of Baked Stuffed Pumpkin. |
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Calorie break-down: 14% fat, 75% carbs, 11% protein. |
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Nutrition Facts
Amount Per Serving
Calories
203
% Daily Values*
Total Fat
3.38g
4%
Saturated Fat
0.719g
4%
Trans Fat
-
Polyunsaturated Fat
0.72g
Monounsaturated Fat
1.576g
Cholesterol
0mg
0%
Sodium
84mg
4%
Total Carbohydrate
41.24g
15%
Dietary Fiber
3.6g
13%
Sugars
8.18g
Protein
5.88g
Vitamin D
-
Calcium
77mg
6%
Iron
2.94mg
16%
Potassium
1036mg
22%
Vitamin A
855mcg
95%
Vitamin C
26.5mg
29%
10%
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of RDI*
(203 calories)
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Calorie Breakdown:
Carbohydrate (75%)
Fat (14%)
Protein (11%)
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* Based on a RDI of 2000 calories
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