Directions:
- Wash each pumpkin. Cut top 1/4 off each pumpkin; remove and discard seeds and fibers. Cut the tops of the pumpkins into small cubes, trimming off and discarding the pumpkin skin from each cube. Mince the pumpkin cubes in a food processor until pumpkin meat is finely ground.
- Preheat oven to 350 degrees.
- In large skillet, saute meat until no pink remains. Add onion and celery and cook 5 minutes longer. Stir in minced pumpkin, rice, tomatoes, eggs, salt, basil and thyme.
- Place pumpkins in roasting pan. Pack stuffing into pumpkins. Extra stuffing that overflows can be placed at the base of the pumpkins, in the pan.
- Place a piece of aluminum foil over top and crimp it over the sides of the pan.
- Bake 45 minutes or until pumpkins are just tender. Watch carefully at end of roasting time so pumpkins don't overcook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.39 Kcal (1768 kJ) | ||
| Calories from fat | 110.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 19% | |
|---|---|---|---|
| Cholesterol | 190.41mg | 63% | |
| Sodium | 1332.87mg | 56% | |
| Potassium | 684.5mg | 15% | |
| Total Carbs | 30.48g | 10% | |
| Sugars | 8.74g | 35% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 41.08g | 82% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 3.3mg | 18% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.15 Kcal (302 kJ) | ||
| Calories from fat | 18.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 19% | |
|---|---|---|---|
| Cholesterol | 32.53mg | 63% | |
| Sodium | 227.68mg | 56% | |
| Potassium | 116.93mg | 15% | |
| Total Carbs | 5.21g | 10% | |
| Sugars | 1.49g | 35% | |
| Dietary Fiber | 0.57g | 13% | |
| Protein | 7.02g | 82% | |
| Vitamin C | 1.5mg | 14% | |
| Iron | 0.6mg | 18% | |
| Calcium | 12.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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