Baked Stuffed Pumpkin Bowl

Pumpkins are rich in carotenoids that give the gourd their bright orange color, which the body converts to vitamin A that aids vision, particularly in dim light. The carotenoids rich pumpkin can also help keep the skin wrinkle-free.

Ingredients A:

• Pumpkin (wt 3-4 lbs)

Ingredients B:

• 2 tbsp olive or coconut oil
• 2 leeks, chopped
• 2 garlic cloves, crushed
• 2 tbsp fresh thyme leaves, chopped
• 2 tsp paprika
• 1 tsp ground tumeric

Ingredients C:

• ¾ cup cooked long-grain rice
• 2 tomatoes, seeded, roughly chopped
• ½ cup cashew nuts, roasted and roughly chopped
• salt and pepper to taste

Method:

1. Pumpkin preparation:
   1. Cut 2-in slice from the stem of the pumpkin to use it as a lid when baking.
   2. Scoop out the seeds and discard.
   3. Cut out the rest of the pumpkin flesh with the help of a knife and spoon, leaving a thin shell.
   4. Cut the pumpkin flesh into small pieces to be used later.
2. Preheat oven to 350°F (180°C).
3. In a large frying pan, add Ingredients B. Stir-fry 10 minutes over medium heat.
4. Add in Pumpkin flesh from 1D above. Cook another 10 minutes. Stir frequently to prevent sticking.
5. Gently mix in Ingredients C.
6. Spoon the stuffing pumpkin mixture into the pumpkin shell. Top with the lid.
7. Cook in the oven for 1 ¼ - 1 ½ hours, until the pumpkin is softened or the skin turned brown.
8. Remove from oven and let stand for 10 minutes.
9. Cut into wedges to serve.

Serves 8

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.