Stuffed Pumpkin
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Most often people throw away the un-carved pumpkins they had left over from Halloween, but we have a much better suggestion. Eat them! Here is just one of our ideas for enjoying them for any festive meal. They also make a great center piece on the holiday table.

Ingredients

1 Pumpkin
Stuffing - Vegetable Rice - Greek Style (Quick Method)
Serve with Cranberry Relish
(See our Cranberry Recipes)

(To enlarge the photo of the Stuffed Pumpkin, click on the photo or link)

Preparation

The best way to begin this recipe is to plan ahead by selecting a pumpkin that will fit into your roasting pan.  We suggest buying a pumpkin that allows 1/2 inch of space between the edge of the pumpkin and the side of the roasting pan, in order to prevent burning.  The pumpkin can also be roasted in a disposable aluminum pan, but because of the weight, we suggest placing the pan on a pizza stone or terra cotta baking pan to help support the pan.  Thoroughly wash the pumpkin to make sure that all dirt has been removed, and set on the countertop, a plate, or a cutting board. (To enlarge the photo of the stuffed pumpkin preparation, click on the photo or link)

Test the height of the pumpkin to make sure that the stem does not stick up higher than your oven can accommodate.  If too high, trim it a little, but leave a portion of the stem to use as a handle for the lid.  Using a sharp knife held at a sixty degree angle, carefully cut out the top of the pumpkin, making a lid that is between 4 and 5 inches across.  The angled cut prevents the lid from falling into the pumpkin. (To enlarge the photo of the stuffed pumpkin preparation, click on the photo or link)

Next, scrape out the seeds and "strings" with a stiff metal spoon, being careful not to cut into the pulp of the pumpkin.  Save the seeds for roasting; they're great! (To enlarge the photo of the stuffed pumpkin preparation, click on the photo or link)

Place the lid back on the unstuffed pumpkin and place in a preheated 350 degree oven.  To prevent the pumpkin from sticking to the bottom of the roasting pan, we suggest placing a piece of doubled aluminum foil, slightly larger than the base of the pumpkin, below the pumpkin. While the pumpkin is cooking, make the Stuffing - Vegetable Rice - Greek Style (Quick Method) or whatever stuffing you desire.  We suggest making more stuffing than you anticipate will be needed to fill the pumpkin. (To enlarge the photo of the stuffed pumpkin preparation, click on the photo or link)

Check the pumpkin shell to make sure that it is baking evenly.  If the top is over- cooking, you might want to cover the pumpkin with some aluminum foil.  When the stuffing is done, remove the pumpkin from the oven. (To enlarge the photo of the stuffed pumpkin preparation, click on the photo or link)

Remove the foil covering and the lid of the pumpkin and spoon the hot stuffing into the pumpkin, working the stuffing into the sides of the pumpkin.  When the pumpkin is full, place the lid and the cover back on the pumpkin and return it to the oven. (To enlarge the photo of the stuffed pumpkin preparation, click on the photo or link)

It generally takes a couple of hours to roast a pumpkin.  We suggest checking it at the end of one hour to see if the exterior of the pumpkin is beginning to soften.  Do not let it get mushy.  When the outside begins to soften, remove the aluminum foil cover in order to allow the pumpkin to acquire its deep, rich color.  When the pumpkin softens, remove the baking pan from the oven. (To enlarge the photo of the stuffed pumpkin, click on the photo or link)

To place the pumpkin on a serving plate usually requires two people.  Place the serving platter next to the baking pan.  We suggest the stronger of the two people slide two spatulas, in opposite directions, under the aluminum foil pad beneath the pumpkin.  The second person, using a pair of oven mitts, assists in lifting and steadying the pumpkin as it is transferred from the baking pan to the serving platter.  If you used a disposable aluminum baking pan, the side of the pan can be sliced away and you can slide the pumpkin onto the serving platter; or the entire sides of the baking pan can be cut away and the pumpkin with the aluminum pan bottom can be transferred to the serving platter.  Garnish as desired with extra stuffing and parsley sprigs.  Also shown in this photo are a tossed salad, autumn chowder, cranberry-orange relish, toasted pumpkin seeds, and oatmeal spice cookies. (To enlarge the photo of the stuffed pumpkin, click on the photo or link)

To serve the pumpkin and stuffing, we suggest using a large metal serving spoon.  Scoop out some stuffing and place on the plate.  Then scoop some of the pumpkin pulp from the pumpkin sides, being careful not to cut through the rind, and place on top of the stuffing.  Add some cranberry relish.  Serve and enjoy! (To enlarge the photo of the stuffed pumpkin, click on the photo or link)

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!