- 1 sugar pumpkin, about 3 lbs. – alternatively, you could use a Japanese Kabocha squash
- 1 ½ cups rice
- 3 cups vegetable broth
- 4 Tbsp. (½ stick) butter, melted
- ¼ cup each of dried apricots, dried cherries and apples, chopped
- ¼ cup raisins
- ½ tsp. ground cinnamon
- Dash of salt, or to taste
- 2 Tbsp. honey
- ¼ cup chopped almonds
- ¼ cup chopped walnuts
- ¼ cup hot water
- Wash and dry exterior of pumpkin. Cut off the top in a circle shape as it will be used as a lid.
- Scrape out the stringy fibers and seeds. Discard fibers, but rinse and save the seeds for roasting later on, if desired. Rinse the inside of the pumpkin; pat dry.
- In a saucepan, bring broth to a boil. Add rice, stir, cover the pot and reduce heat to low. Cook rice for about 15 minutes. Rice should not be completely cooked. Drain any excess liquid.
- In bowl, mix together the partially-cooked rice, chopped, dried fruit, melted butter, salt, cinnamon, honey, and nuts.
- Loosely stuff filling into pumpkin; pour the ¼ cup hot water over the top of the filling.
- Place the pumpkin on a baking sheet for support. Put the top of the pumpkin back on and bake at 325°F for about 1-½ to 2 hours or until soft. Insert a toothpick into the pumpkin to determine tenderness.
- Cut into wedges; serve with extra butter and honey on the side.
- Calories: 625.62 kcal
- Sugar: 26.44 g
- Sodium: 75.69 mg
- Fat: 21.52 g
- Saturated Fat: 8.25 g
- Trans Fat: 0.47 g
- Carbohydrates: 102.6 g
- Fiber: 4.83 g
- Protein: 9.61 g
- Cholesterol: 30.53 mg