Vegan Dinner in a Pumpkin

My sister posted a recipe for a dinner in a pumpkin last Autumn and I never got around to making it. This year, being a Vegan didn't stop me from making it, but I did have to more or less come up with a new (& healthier) recipe! Both my husband and I loved it, and I'm looking forward to trying different variations for more pumpkin goodness! Did you know how good pumpkin is for you? Read all about it at World's Healthiest Foods. Knowing how nutritious they are, I can't believe that most pumpkins are used for decoration and then smashed and trashed! Well not anymore in our home! Make sure that you use the smaller pumpkins known as sugar or pie pumpkins for this recipe. Brown rice takes about 45 minutes to cook, so before anything else, start your rice! 



 

 Wash your pumpkins. Dry thoroughly, making sure that the bottoms are completely dry. To remove the tops, use a sharp serrated knife and cut into the top at a 45° angle to ensure the top can be placed back on without falling through. Scoop out the seeds and stringy fibers gently with a spoon. Preheat oven to 350°.





Ingredients:



Two 2 1/2-3 lb pumpkins or One 5 1/2-6 lb pumpkin  (we liked having our own)

1 teaspoon minced garlic

1 large onion, chopped

1 tablespoon olive oil

2 bouillon cubes

4 ounces mushrooms, minced or sliced (we minced, but next time I'll slice for more variety in texture)

1/2 cup milk (we used original Silk)

1 can lentils (and liquid)

2 cups cooked brown rice

1/4 teaspoon white pepper

1/4 teaspoon black pepper

1/4 teaspoon thyme

1/4 teaspoon cumin

1/2 teaspoon parsley

1/2 teaspoon sea salt

parsley, for garnish



Directions:

Heat olive oil in a large skillet over medium heat. Add garlic and onion and cook until golden brown. Add 2 bouillon cubes, 1/2 cup milk, mushrooms, and lentils. Add both black and white pepper, thyme, cumin, parsley and sea salt and mix well. Turn heat down to low and allow to simmer while rice cooks. Stir every 5 minutes. Cook rice according to package directions. Once cooked, add rice to the lentil mixture and mix well. Fill pumpkins with lentil and rice mixture, then sprinkle with parsley and place the tops on.







Place on a cookie sheet and bake for 1 hour, or until the pumpkin is easily pierced with a sharp knife. Allow to cool for 15 minutes before eating!





 Enjoy!



PS.

When you're done eating, remove any leftover filling and scrape out the remaining pumpkin. You'll be amazed at how much will be left after you've stuffed yourself. We got about 2 cups of pumpkin from each one, and that was after we ate until we were stuffed!