Vegetable and Rice Stuffed Pumpkin (Vegan)
1 Pumpkin (14 or 15 inches in Diameter) or 2 smaller ones 4 T Sugar 2 T Tamari sauce 1 c Water 1/2 lb Fresh shelled chestnuts 1/4 c Un-sulfured raisins 1/4 c Un-sulfured apricots,
Ingredients
- 1pumpkin (14 or 15 inches in
- 2tsp tamari sauce
- 1cup water
- 1/2lbfresh shelled chestnuts
- 1/4cup un-sulfured raisins
- 1/4cup un-sulfured apricots,
- 1medium white onion, chopped
- 1medium red onion, chopped
Directions
- 1
1 Pumpkin (14 or 15 inches in Diameter) or 2 smaller ones 4 T Sugar 2 T Tamari sauce 1 c Water 1/2 lb Fresh shelled chestnuts 1/4 c Un-sulfu
- 2
Preheat oven to 350F
- 3
Wash pumpkin and cut off the top, angle the cut so that the top will fit back on more easily, use a big spoon to scoop out strings and seeds
- 4
Mix sugar and 2 tbs
- 5
tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin
- 6
Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back o
- 7
Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take
- 8
Steam the nuts for about 15 minutes