Vegetable And Rice Stuffed Pumpkin

Ingredients

1 pumpkin
2 smaller ones
18 gr sugar
30 ml tamari sauce
240 ml water
140 gr shelled chestnuts
40 gr un-sulfured raisins
34 gr un-sulfured apricots
1 granny smith apple
60 gr walnuts
1 stalk celery
2 onion
1 package corn
1 sweet green pepper
1 sweet pepper
1 zucchini squash
1 squash
2 jalapeno peppers
240 gr brown basmati rice
1 gr mace
1 gr tumeric
1 gr cinnamon
2 packages tbs
4 times
240 ml water in
4 tbs

Instructions

was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact. When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing. If you have leftovers do not leave it in the pumpkin. Remove the filling and scrape out the pumpkin and store in your refrigerator. Tastes great the day after. NOTE: This is my modification of the recipe THANKSGIVING PUMPKIN STUFFED WITH RICE AND CHESTNUTS From The High Road to Health, Wagner and Spade which was posted to the FFList in October. My primary changes are adding lots more vegetables, removing the tofu and oil, and changing the honey to sugar. I have made this twice now, am going to make it for my family thanksgiving feast, and it is now one of my permanent recipes.