Pumpkins were valued by First Nations peoples for their nutritional value. The flesh from these beautifully colored orbs sustained many tribes in the earliest days of North America. Pumpkins can be prepared as sweet or savory and their interesting shapes make them perfect for use as a serving dish too. Your family and your dinner guests will be impressed with this dish served in their very own pumpkin!

Ingredients:
1, 4 to 5 pound (2 kg) sugar pumpkin or 6 small sugar pumpkins
2 teaspoons (10 ml) sea salt
1 teaspoon (5 ml) dry mustard
1 tablespoon (15 ml) extra virgin olive oil
1½ pounds (672 g) lean ground venison or bison
7 green onions, trimmed and chopped
4 cloves garlic passed through a garlic press
1½ cups (360 ml) cooked wild rice
4 egg whites + 1 yolk, beaten
1 teaspoon (5 ml) dried sage, crumbled
½ teaspoon (2.5 ml) fresh ground black pepper

Method:
1. Preheat oven to 350oF (177oC).

2. Cut the top from the each pumpkin and remove seeds and strings. Using a fork prick the inside flesh. In a small bowl mix the sea salt and dry mustard. Rub the interior of the pumpkin with the sea salt and dry mustard. Set pumpkins aside.

3. In a large skillet heat olive oil. Add ground meat, onion and garlic. Sauté over medium high until meat is browned. Remove from heat. Drain excess oil. Add cooked wild rice, eggs, sage and pepper. Mix well with clean hands. Stuff each pumpkin with the rice mixture.

4. Place the pumpkin in a shallow baking dish or lasagna pan. Add water until ½ of the baking dish is full.

5. Bake for 1 to1½ hours or until pumpkin is tender. If using individual pumpkins, cooking time may be less. If using a whole pumpkin cooking time may be more. When serving a whole pumpkin, cut it into 6 wedges and serve. When serving individual pumpkins place on individual serving plates.

Makes 6 servings.

Calories: 448
Calories from Fat: 190
Protein: 30g
Carbs: 34g
Dietary Fiber: 2g
Sugar: 2g
Fat: 21g
Sodium: 126mg

Estimated Cook Time:
Prep: 40min
Cook: 1hr30min
Total: 2hr10min

This recipe is taken from the Eat Clean Cookbook, by Tosca Reno.

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