Stuffed pumpkin
Traditional Armenian receipe from a friend. Light and delicious as well as healthy. Was a hit at Thanksgiving! Makes a great presentation.
Stuffed pumpkin
Traditional Armenian receipe from a friend. Light and delicious as well as healthy. Was a hit at Thanksgiving! Makes a great presentation.
Cooking Instructions
- 1
Soak almonds and walnuts in water for a few hours (or overnight)to loosen skin and soften. Then remove skins. Rinse. Leave almonds whole. Rough chop walnuts.
- 2
Gather ingredients, dice apricots, preheat oven to 300°
- 3
Make 8 servings rice per package instructions.
- 4
Once cooked add 1/2stick butter, s&p to taste and mix together. Fluff with fork to keep light.
- 5
Cut a large top and scoop out pumpkin guts very well. Wash & pat dry. Coat the inside walls with honey.
- 6
Combine rice with fruit and nuts in a large bowl. Take care to add enough fruit and nuts to get a little of each per bite but dont overpower the amount of rice in the mixture.
- 7
Put mixture in pumpkin. Dont fill to top. Leave an inch or 2.
- 8
Bake at 300° with pumpkin top on for at least 2 hrs. Use a pan or sheet pan to move it. Pumpkins done when a toothpick slides in easy and is tender
- 9
When serving: slice down almost all the way so it falls open revealing the inside. Pull off pieces of pumpkin and enjoy with stuffing!
Cooksnaps
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