What You Need:

2 small whole pumpkins
4 TBSP sugar
6 TBSP Tamari sauce (Soy Sauce),  divided
1 C water
1/4 C raisins
1/4 C apricots, chopped
1 tart apple, chopped
1/2 C walnuts, chopped
1 celery stalk, chopped
1 white onion, chopped
1 red onion, chopped
1 (15 oz.) can corn, drained
1 green pepper, chopped
1 red pepper, chopped
1 small yellow squash, chopped
2 jalapeno peppers, seeded and minced
2 C brown rice, cooked
1/4 tsp. mace
1/4 tsp. turmeric
1/2 tsp. cinnamon

How to Make It:

Pre-heat oven to 350 degrees.

Wash your pumpkins thoroughly to remove any dirt, then cut out the tops and clean out the seeds. Then in a mixing bowl combine the sugar and 2 TBSP Tamari sauce. Mix well and then coat the inside of the pumpkins.

Pour the water in the bottom of a large baking pan and then add your pumpkins.  Put the pumpkins in the pan and replace the tops.
Cover completely with foil.

Bake 18 minutes or until the inside of the pumpkin begins to tender when pricked with a fork.  Next, place the raisins, apricots, apples and walnuts together in a large mixing bowl and mix well.  Add the celery, both onions, corn, all 3 peppers, the squash, the mace and turmeric and mix well. Carefully fold in the cooked rice. Place the remaining 4 TBSP of Tamari sauce into the mixture and mix until all the ingredients are incorporated together. Sprinkle the cinnamon inside the two pumpkins being sure to cover them well.

Divide the vegetable mixture between the two pumpkins and replace the tops on the pumpkins.  If needed add more water in the baking pan if necessary to ensure the bottom is completely covered. Place the uncovered pumkins back in the oven to bake for an additional 50 minutes. Stir to combine the pumpkin pulp with the stuffing mixture before serving.

8 Servings

NOTES: Be very extremely cautious when taking the pumpkins from the pan. The bottoms will get very soft during baking. To make it easier to remove the pumpkins, line the bottom and sides of the pan with foil before placing the water and pumpkins in the pan. When ready to remove simply fold the foil up and over  the pumpkins and lift the them out to keep the bottom intact. You should store any leftovers in a sealed container in the refridgerator, do not store in the pumpkin shell.

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