Ingredients
- 1 medium pumpkin (large enough to hold 6 cups mixture)
- 1 cup chopped Onion
- 1 cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups cooked rice
- 1 pound tofu, crumbled
- 1 tart red cooking Apple, cored and chopped
- 1 tablespoon firmly packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground black pepper
Make it step by step
- Cut off top of pumpkin; remove seeds and fibers. Set aside. Cook Onion and celery in margarine in large skillet until soft but not brown. Set aside.
- Add rice, tofu, Apple, Sugar, salt, fennel, allspice, cinnamon and pepper; spoon into pumpkin shell. Place on baking sheet. Bake at 350 degrees 1-1/4 to 1-1/2 hours, or until pulp inside pumpkin is tender.
- Spoon rice mixture from pumpkin. Scoop out cooked pumpkin; season with margarine, salt and pepper, if desired. Serve with rice mixture.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.