Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium pumpkin (large enough to hold 6 cups mixture)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups cooked rice
- 1 pound tofu, crumbled
- 1 tart red cooking apple, cored and chopped
- 1 tablespoon firmly packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground black pepper
- =
Directions
Cut off top of pumpkin; remove seeds and fibers. Set aside. Cook onion and celery in margarine in large skillet until soft but not brown. Set aside. Add rice, tofu, apple, sugar, salt, fennel, allspice, cinnamon and pepper; spoon into pumpkin shell. Place on baking sheet. Bake at 350 degrees 1-1/4 to 1-1/2 hours, or until pulp inside pumpkin is tender.
Spoon rice mixture from pumpkin. Scoop out cooked pumpkin; season with margarine, salt and pepper, if desired. Serve with rice mixture.