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 Thanksgiving Recipes » Pumpkin Walnut Loaf

Pumpkin Walnut Loaf

Category: Thanksgiving
4 Servings
By: Unknown

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1 cup Minced onion
1/2 cup Minced green bell pepper
1 cup Finely diced fresh pumpkin
1/4 cup Chicken broth
1 cup Cooked long-grain rice - (white or brown)
6 tbsp Breadcrumbs
2 oz Ca. walnuts, finely chopped
1 Egg, beaten
2 tbsp Minced parsley
3/4 tsp Salt
1/2 tsp Dried leaf sage
1/4 tsp Pepper
3/4 oz Grated Parmesan cheese
1 1/2 cup Stewed tomatoes
"In season, use fresh, small pumpkins*; out of season use canned."

Preheat oven to 375 degrees F. Spray a large non-stick skillet with nonstick cooking spray. Cook onion and bell peppers over medium heat, stirring often, until onion is pale gold, about 5 minutes.

Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.

Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.

Spray a 4-cup baking dish with nonstick cooking spray. Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes. Run under broiler for 1-2 minutes until lightly browned on top.

Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently. Cook, uncovered, until reduced to 1 cup. Serve as is or puree in blender or food processor. Serve loaf with sauce on the side.

Per serving: * 299 cal, 10 g pro, 38 g car, * 13 g fat: 6 g poly, 3 g mono, 2 g sat * 362 mg sod, 57 mg chol

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