Stuffed Pumpkin

5.0 (1 reviews)

2 small pie pumpkins
2 Tbsp. olive oil
3 onions, minced
3 celery stalks, diced
3 carrots, diced
1 tsp. salt
1/2 cup water
3 cups brown rice, cooked
1 tsp. rosemary
1/2 cup roasted pumpkin seeds

• Wash the pumpkins well. Cut off the tops and scoop out the seeds and membranes.* Set aside.
• Preheat the oven to 350°F.
• Heat 1 Tbsp. of the oil in a large skillet. Sauté the onions until lightly browned. Add the celery and carrots and sauté for a few minutes. Add the salt and water. Simmer for 10 minutes. Add the rice, rosemary, and roasted pumpkin seeds.
• Fill the pumpkin shells with the rice mixture. Place in a baking dish and cover with foil. Bake for 1 1/2 hours, or until the pumpkin sides are soft enough to eat but are not collapsing.

*Note: If you are unable to find packaged, roasted pumpkin seeds at the store, clean the seeds from these pumpkins and rinse in a colander. Brush 1 tsp. of vegetable oil on a cookie sheet and spread the seeds in a single layer. Bake at 350°F for 10 minutes, or until lightly browned.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind