Stuffed Pumpkins with Wild Rice and Chestnuts | Larissa at Convection Kitchen

wild rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is high in protein while brown rice is more affordable.

chestnuts

🥗Healthier: walnuts

💰Cheaper: pecans

Walnuts provide healthy fats and are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast offers a cheesy flavor without dairy.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and more flavorful.

Cut the tops off the pumpkins and scoop out the flesh using a grapefruit spoon and a small paring knife.

Drizzle a little oil in each pumpkin.

Bake the pumpkins for 35 minutes at 340°F in a convection oven.

Prepare the stuffing with wild rice blend, sautéed onion, garlic, chopped chestnuts, and dried cherries.

Fold in chopped parsley at the end of cooking.

Add a little vegetable stock to the stuffing to keep it moist during baking.

Place the stuffed pumpkins in an oven-to-table baking dish for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens