Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds
This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.
Source: EatingWell Magazine, November/December 2011
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Per Serving:
305 calories; protein 16.3g; carbohydrates 44.1g; dietary fiber 5.3g; sugars 12g; fat 8.8g; saturated fat 2.6g; cholesterol 99.8mg; vitamin a iu 19626IU; vitamin c 23.4mg; folate 97.9mcg; calcium 251.4mg; iron 4mg; magnesium 83.1mg; potassium 1382mg; sodium 543.7mg; thiamin 0.4mg; added sugar 3g.
Exchanges:
2 starch, 1 vegetable, 2 fat