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Recipe of the Week: Mini Stuffed Pumpkins

These make for such a pretty and DELICIOUS addition to any Fall dinner table.


  • ½ cup uncooked wild rice
  • 4 mini pumpkins
  • Juice of 1 orange
  • 2 teaspoons honey
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped almonds or cashews
  • 1 teaspoon orange zest
  • 1 teaspoon chopped fresh mint – optional
  • ½ teaspoon fine sea salt


  1. Preheat the oven to 375°F.
  2. In a medium saucepan, combine wild rice and enough water to cover by 1-inch. Bring to a boil and then simmer until the rice is cooked through and begins to “pop” the grain, 30 to 40 minutes. Drain and rinse with cold water. Transfer to a medium size bowl.
  3. Meanwhile, cut the tops off the pumpkins. Using a large spoon, scoop out seeds and strings. Place pumpkins upside down in a baking pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn pumpkins upright and return to the oven until tender when pierced with a fork, about 5 to 10 more minutes.
  4. Combine the orange juice and honey, and pour over reserved rice. Add salt, pepper, almonds, orange zest and mint if desired. Stuff rice into pumpkins and serve.


Makes 4 servings. Count each serving as a starch. Enjoy!