Saed News: First of all, I should say that stuffed pumpkin is a type of recipe with American origins. I've provided both an explanation about stuffed pumpkin and a complete step-by-step recipe for you.
According to the Saed News cooking section, despite the common perception that autumn signals the death of everything in nature, it actually brings a unique kind of rebirth that makes it more beautiful than any other season. This renewal is reflected in the multi-colored fall leaves, the falling rain, and most importantly, in the fruits and crops the earth offers us — the most significant being wheat, a heavenly product. Although autumn returns every year, its beauty never becomes repetitive for my little mind.
Pumpkin (you can use several small or even medium-sized pumpkins)
100 grams white rice
100 grams brown rice (optional)
½ cup split peas
1 large onion, chopped
A handful of stuffed vegetable herbs
50 grams sliced almonds
1 tablespoon tomato paste
50 grams dried cherries
2 cups chicken broth
1 chopped apple
2 tablespoons white vinegar
1 garlic clove, grated
2 tablespoons vegetable oil
Salt and pepper to taste
1 teaspoon cinnamon
1 teaspoon mixed spices
2 tablespoons brown sugar
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Lightly toast the almonds in a pan and set aside.
Step 3:
Once the oven is hot, place the whole pumpkins inside and roast them for 45 minutes to 1 hour until soft. Let them cool, then scoop out the insides with a spoon.
Step 4:
While the pumpkins are baking, heat oil in a pan and sauté the onion and garlic until translucent. Add the pre-cooked white rice, half-cooked split peas, and brown rice. Sauté for about 5 minutes. Then add the tomato paste, aromatic herbs, and spices. Finally, pour in the chicken broth and simmer on low heat for about 30 minutes. Stir in the toasted almonds and remove from heat.
Step 5:
Once the mixture cools slightly, mix in the chopped apple. Use a large spoon to fill the hollowed pumpkins with this mixture.
Step 6:
After stuffing all the pumpkins, sprinkle a teaspoon of brown sugar over each and add 2 tablespoons of apple juice. Place the pumpkin tops back on and return them to the hot oven. Bake for 45 minutes at 350°F (175°C). Arrange on a serving dish and serve with bread and salad.
I made a salad with lemon-honey dressing to serve alongside the stuffed pumpkin. The salad adds a perfect balance to this delicious dish.
To make the dressing:
Mix 2 tablespoons of fresh lemon juice, 1 tablespoon honey, 1 teaspoon white vinegar, 1 tablespoon almond powder, and 2 tablespoons olive oil. Serve at the table.
Keep in mind that some pumpkins can be bitter, so it’s best to taste them beforehand.
To make homemade chicken broth: use 3 pieces of chicken, 2 celery stalks, 1 carrot, and 1 onion (or simply use ready-made meat or chicken stock).
The nutritional value of brown rice lies in its bran, making it a highly beneficial food. Brown rice bran (even without the rice) is high in fiber and has a low sugar level. So if you can get it, it's great; if not, regular rice will work fine.
Of course, the stuffing can vary based on your taste, but trying this unique recipe can be a delightful experience — so we suggest giving it a try!
