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RECIPE
13 INGREDIENTS10 STEPS1hr 25min

Pumpkin Stuffed with Mushrooms and "Cream"

5.0
4 Ratings
This could make a great side dish with just the pumpkin, but I opted to make it into a full meal for the both of us and served it with brown rice and wilted spinach with lemon and garlic. The flavors of everything together were perfect.
Pumpkin Stuffed with Mushrooms and "Cream" Recipe | SideChef
This could make a great side dish with just the pumpkin, but I opted to make it into a full meal for the both of us and served it with brown rice and wilted spinach with lemon and garlic. The flavors of everything together were perfect.
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
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Estimated Total: Estimated Total:
Fulfilled by
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
1hr 25min
Total Time
$3.53
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
Cremini Mushrooms
or Mushroom of Choice
1
Blue Hokkaido Pumpkin
or Squash of Similar Size
1/4 cup
Cashew Nuts
3/4 cup
1 clove
1/2 tsp
to taste
Salt and Pepper
1/2 cup
1/2
Lemon , juiced
1/2 cup
Shiitake Mushrooms
or Mushroom of Choice
1/3 cup
Oyster Mushrooms
or Mushrooms of Choice
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Nutrition Per Serving

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CALORIES
731
FAT
37.5 g
PROTEIN
27.4 g
CARBS
91.6 g

Cooking Instructions

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Step 1
To make your own cream, start by soaking the Cashew Nuts (1/4 cup) and Almonds (3/4 cup) overnight. Separate the cashews from the almonds. Reserve 3 tablespoons of the water they were soaking in.
Step 2
Add the almonds to a food processor or kitchen ninja. Blend until the almonds are more like a mush.
Step 3
Add the almond mush to a milk nut bag. Squeeze out all the liquid. Add the liquid back to the ninja, add the cashews and the reserved water. Blend until smooth and creamy. You want a 3/4 cup of cream for this recipe.
Step 4
Preheat the oven to 375 degrees F (190 degrees C) and carve out your Blue Hokkaido Pumpkin (1) .
Step 5
Chop the Cremini Mushrooms (1/2 cup) , Shiitake Mushrooms (1/2 cup) , and Oyster Mushrooms (1/3 cup) . Mince the Garlic (1 clove) .
Step 6
Add Dried Rosemary (1 tsp) , Rubbed Sage (1/2 tsp) , and Salt and Pepper (to taste) to the cream. Fill the pumpkin with the chopped mushrooms and pour the cream on top.
Step 7
Place the pumpkin on a baking pan or dish and roast for about 45 minutes to an hour – or until the skin of the pumpkin is easily pierced with a fork.
Step 8
While the pumpkin is cooking, prepare the Brown Rice (1/2 cup) according to the package's instructions.
Step 9
When the pumpkin is finished, let it sit while you wilt the Fresh Spinach (2 cups) with the minced garlic and Lemon (1/2) in a saute pan over medium heat.
Step 10
Place the rice and spinach on the plates and put the pumpkin on top of one of the servings of rice. Cut the pumpkin down the middle and quickly transfer the other half with its cream to the other plate. Dig in.
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Nutrition Per Serving
Calories
731
% Daily Value*
Fat
37.5 g
48%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
91.6 g
33%
Fiber
15.6 g
56%
Sugars
30.1 g
--
Protein
27.4 g
55%
Sodium
44.5 mg
2%
Vitamin D
0.3 µg
2%
Calcium
406.9 mg
31%
Iron
12.2 mg
68%
Potassium
3857.9 mg
82%
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