This recipe originated as a traditional Armenian dish in Please to the Table, but I have made some changes to make it more American. This is an excellent option for a Thanksgiving dinner for vegetarians, because it looks festive and is also nourishing and savory.
2 hours, 30 minutes
- Preheat oven to 350.
- Open up the sugar pumpkin like a jack-o'-lantern: open top, scoop out seeds, clean up fibers.
- Scoop out as much of the flesh as you can without breaking the skin. Try to leave at least half an inch thickness all around.
- Cook the rice in plenty of boiling salted water for 15 minutes, until about half-cooked.
- Toss the rice with the remaining ingredients except water, and the pumpkin flesh until well-mixed.
- Lightly stuff the hollow pumpkin with the rice mixture. Add Water.
- Bake about 2 hours or until pumpkin is tender to the touch. Serve hot.
This makes a great centerpiece for a vegetarian Thanksgiving! It went perfectly with the Enlightenment Ales Brut Biere de Champagne.
Adapted from Please to the Table