Stuffed Pumpkin
by Editorial Staff
Stuffed Pumpkin is an easy-to-prepare version of a healthy, colorful vegetable. Rice in combination with cream cheese and dried fruits turns out to be very tasty and juicy, and the pumpkin pulp harmoniously complements the filling.
Cook: 25 minutes
Servings: 6
Ingredients
- Pumpkin – 1 pc. (400-500 g)
- Round grain rice – 80 g
- Cream cheese – 70 g
- Sugar – 40 g
- Raisins – 30 g
- Dried apricots – 30 g
Directions
- Rinse the rice thoroughly, pour cold water 1 cm above the cereal level. Cook rice until half cooked for 7-8 minutes, then cool.
- Rinse the pumpkin, cut off the top, clean the pumpkin from seeds and pulp.
- Rinse and dry the raisins, rinse the dried apricots, cut into small pieces. Add dried fruits and sugar to the rice, mix.
- Add cream cheese to the rice filling, mix well. Fill the pumpkin with rice.
- Cover with the cut pumpkin lid. Bake the stuffed pumpkin in an oven preheated to 180 degrees for 40-50 minutes.
- Cool the pumpkin a little, then cut into portions, so it will not fall apart. Delicious fragrant pumpkin with juicy creamy filling is ready!
Bon Appetit!
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