Description
Rice Stuffed Pumpkin is a cozy autumn centerpiece filled with tender rice, aromatic spices, sweet dried fruits, and crunchy nuts — a perfect balance of savory and sweet. Inspired by Armenian and Middle Eastern flavors, this vegetarian dish is both comforting and impressive, ideal for Thanksgiving or any fall gathering.
Ingredients
Scale
- 1 medium sugar pumpkin (about 3–4 pounds)
- 1 cup long grain rice or wild rice blend
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ⅓ cup dried apricots, chopped
- ¼ cup raisins or golden raisins
- ⅓ cup chopped walnuts or almonds
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- Salt and pepper, to taste
- 2 cups vegetable broth or water
- Optional: pomegranate seeds or fresh herbs for garnish
Instructions
- Preheat the oven: Set oven to 375°F (190°C). Cut the top off the pumpkin about 1–2 inches below the stem and scoop out seeds and strings.
- Prepare the pumpkin: Brush the inside with olive oil, season with salt and pepper, and place in a baking dish. Roast uncovered for 20 minutes while you prepare the filling.
- Cook the rice: In a saucepan, cook rice in vegetable broth until just tender. Set aside.
- Sauté the aromatics: In a skillet, heat olive oil, add onion and garlic, and cook until soft. Stir in dried fruits, nuts, cinnamon, and allspice. Cook 1 minute more.
- Combine and stuff: Mix the cooked rice with the fruit-nut mixture. Season to taste. Fill the pre-roasted pumpkin with the rice filling and replace the top lid.
- Bake: Cover with foil and bake 45–60 minutes, or until the pumpkin is tender. Remove foil for the last 10–15 minutes to brown the top.
- Serve: Let rest 10 minutes before slicing. Garnish with pomegranate seeds or herbs and serve warm.
Notes
- Choose a sugar or pie pumpkin — it’s sweeter and more tender than carving pumpkins.
- Use wild rice for extra nuttiness and texture.
- Don’t skip pre-roasting — it helps the pumpkin cook evenly.
- Make ahead: Stuff and refrigerate up to 24 hours before baking.
- Leftovers reheat beautifully in the oven at 350°F for 20 minutes.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish, Vegetarian, Holiday
- Method: Baked
- Cuisine: Armenian, Middle Eastern
Nutrition
- Serving Size: 1 slice or scoop
- Calories: 340
- Sugar: 10g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Rice Stuffed Pumpkin, Vegetarian Thanksgiving, Armenian Pumpkin Recipe, Stuffed Pumpkin with Rice, Fall Centerpiece Recipe, Wild Rice Stuffed Pumpkin, Autumn Vegetarian Dish, Lyndy’s Kitchen