Stuffed Pumpkins!

Tracey Wilkinson

Ingredients:

  • 5-6 medium pattypan or white pumpkins (in my case small white...if possible)
  • ¾ cup orzo
  • ¼ cup  Extra Virgin Olive Oil, divided (pick your favorite)
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, finely diced
  • 1 small zucchini, finely diced
  • 1 small plum tomato, seeded and finely diced
  • ½ tsp Himalayan Salt and cracked Black Pepper
  • ⅓ cup ricotta cheese
  • ¼ cup Parmesan cheese, grated

Directions:

  1. Preheat oven to 400*F.
  2. Cut the top off of the white pumpkins and scoop out the seeds reserve. Set both parts of the pumpkin on a baking sheet, drizzle with ½ tbsp Olive Oil and sprinkle with salt and pepper.
  3. Roast for 15 minutes to just begin to soften them. Remove from the oven and let cool.
  4. While roasting the pumpkins, cook your Orzo according to directions. Drain and reserve.
  5. In a skillet, heat remaining olive oil over medium-high heat.
  6. Add in onions and saute for 2 minutes, before adding in remaining vegetables.
  7. Saute for 2-3 minutes more, just to soften the veg then remove from heat. Stir in orzo, ricotta cheese, and Parmesan cheese to combine. Fill roasted pumpkins with filling and sprinkle with a final grating of Parmesan cheese. Bake filled squash for 8-10 minutes more then serve.

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