Stuffed Mini-Pumpkins with Wild Rice and Kale
Actually, I’ll be completely honest in saying that I didnt know these mini jack-be-little pumpkins were edible! I thought they were strictly a decorative piece, not for eating. At home we used to always have gourds and jack-be-little pumpkins scattered around the house, and never did we cook with them. Just wait for the next time I serve this dish at a family gathering….that’ll give us pumpking to talk about! 😉
Servings Prep Time
4-6people 20minutes
Cook Time
40minutes
Servings Prep Time
4-6people 20minutes
Cook Time
40minutes
Ingredients
  • 6 mini pumpkinsjack-be-little pumpkins
  • olive oilfor painting
  • 1 1/2cups wild rice(or, 1 package GoGo Quinoa 5 Whole Grains Medley)
  • 3cups vegetable broth
  • splash balsamic
  • the juice of one lime
  • 1/3cup dried cranberries
  • 1/4cup pumpkin seeds
  • 1/3cup chopped walnuts
  • 1/2cup chopped kale
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400F (200C). Cut the tops off each pumpkin to create a lid. And scoop out the seeds inside. Then paint each pumpkin and lid with olive oil. Place both the base and lid of the pumpkins on a baking tray and bake for 20-30 minutes, or until cooked and golden.
  2. In a saucepan add your wild rice (or GoGo Quinoa whole grain medley) and vegetable broth. Bring to a boil, then reduce rice to simmer and cook for 20 minutes, or as directed on package. When cooked stir in a splash balsamic vinegar and the juice of one lime. Then, add dried cranberries, pumpkin seeds, walnuts, kale, and salt and pepper to taste.
  3. Gently fill cooked pumpkins with wild rice, and top with the pumpkin lids.