Wild Rice Stuffed Mini Pumpkins
Serves: 4
  • ½ Cup uncooked wild rice
  • 3 Cups water
  • 4 mini pumpkins (or 1 acorn squash)
  • 1 orange, juice of
  • 1 teaspoon honey
  • Salt & pepper to taste
  • ¼ Cup dried cranberries
  • 2 tablespoons chopped pecans
  • 1 teaspoon orange zest
  • 1 Tablespoon Honey MELT
  1. Preheat oven to 375 degrees F.
  2. In a small sauce pan, cook wild rice per package directions.
  3. While rice cooks, cut tops off pumpkins and scoop out the seeds and strings.
  4. Place pumpkins upside down in a pan with ⅓ inch of water.
  5. Bake for 15 minutes.
  6. Carefully turn pumpkins upright and return to oven the flesh is tender when pierced with fork.
  7. When rice is cooked, pour into a colander and rinse with cold water. Place rice in a medium sized bowl.
  8. Juice orange and add honey, mixing together. Pour over rice.
  9. Add salt and pepper and stir well.
  10. Stir in cranberries, pecans and orange zest. Adjust seasonings if needed.
  11. Brush inside of pumpkins lightly with Honey MELT.
  12. Stuff rice into pumpkins and serve. The pumpkin squash can be eaten along with the rice leaving just the shell – YUM!


Recipe Categories: Gluten Free, Honey MELT Organic Recipes, and Sides.
(Close) (Don't Show Again) Recipes and Coupons for You!
Don't Show Again