Protein-rich Vegetarian Stuffed Pumpkins

We got several little pumpkins from our CSA last week, and last night I decided to cook one for dinner. I made up this recipe, which was a huge hit. A 5-inch pumpkin will easily serve two people, one half for each person (this is a very filling recipe, and oh-s0-healthy-and-tasty!).


One 5 or 6-inch pumpkin, cut in half with the seeds scooped out.
One packet of falafel mix (Far East makes a great one)
One cup of Vegetable broth
One Green Pepper, Diced
Two tablespoons fresh parsley, chopped
1 teaspoon olive oil
1/2 cup fresh grated Parmesean Cheese

Mix the falafel mix, broth, pepper, olive oil and parsely in a bowl and let sit while you grate the cheese and pre-heat the oven to 350*F.

Fill the pumpkin halves with the mixture. Rub a little olive oil on the top exposed rim of the cut pumpkin to help keep it moist during baking. Cover the "bowl" part of the pumpkins thoroughly with the cheese, leaving the pumpkin rim exposed.

Bake at 350*F for 45-55 minutes. Let cool for 10-15 minutes before serving (these come out HOT!)

No comments: