Stuffed Pumpkins

2 small or baby pumpkins
2 Tbsp. vegan butter blend
2 c. onions, minced
2 c. celery, diced
1 c. carrots, diced
1 tsp. salt
1/2 c. water
3 c. cooked brown or parboiled rice
1 tsp. rosemary
1/2 tsp. rubbed sage
1/2 c. roasted pumpkin seeds

1. In a large skillet, heat butter. Add onion, celery and carrot and sauté until vegetables are tender. Add seasonings and stir in rice.
2. Cut tops off pumpkins and clean out insides. Stuff with rice mixture. Replace tops and place in baking pan. Cover with foil and bake at 350 degrees for 1 1/2 hours, or until well cooked.

* Pumpkin seeds can be roasted by spraying with oil, and mixing in a little lemon juice and salt. Bake at 350 degrees, stirring frequently and watching closely, until done.

Browse Cook(s): Mark Anthony
Browse Theme(s): Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.