Stuffed Baby Pumpkins
baby pumpkin(s) (1 per person)
cinnamon, nutmeg, ginger (Rice measurements for serving 3)
1 Tbsp. oil
1 small onion, finely diced
3/4 cups long grain white rice
1/8 tsp. cinnamon
1/8tsp. black pepper
1/8 tsp. allspice
1 - 1 1/2 cups chicken or vegetable broth
salt to taste
1/8 cup toasted pine nuts (optional)
1Preheat the oven to 350°F.Carefully wash the pumpkins.
2 Cut the top (with stem) off, preserve. Remove the seeds and discard. Put about 1 tsp. oil and 1 tsp. brown sugar in each pumpkin. Sprinkle with small amounts of cinnamon, nutmeg, and ginger. Replace the tops.
3 Put about 1/2" water in the bottom of a pyrex baking pan, large enough to hold the pumpkins in a single layer. Cover the pan, and bake only until the pumpkins are tender - don't let them dry out. This usually takes about 35-45 minutes.
4 Meanwhile, heat the oil in a 3 quart pot. Sauté the onion in the oil until translucent. Briefly sauté the rice with the onion until all grains are coated with oil. Add the spices and slowly add all the broth while stirring.
5 Bring to a boil, and lower the heat to a simmer. Cover the pot, and cook slowly until almost all the liquid is gone, about 20 minutes. Remove from heat, and stir with a fork. Adjust the salt.
6 To serve, spoon rice into baby pumpkin, sprinkle with toasted pine nuts, and replace pumpkin top.