Stuffed Pumpkin ~ Slender For Life™ weight loss recipeYUP! It’s the annual Stuffed Pumpkin post for the Slender For Life™ weight loss recipe of the week. Today is Halloween and Thanksgiving is right around the corner. I look forward to Thanksgiving – it’s  one of my most favorite holidays. I love having family and friends around the table, I love the squash, sweet potatoes, cranberries, pumpkin pie and stuffed pumpkin with wild rice dressing! This is a delicious meal that comes out of the oven a beautiful golden brown and is a delightful main course for your Thanksgiving dinner. This is a fun holiday meal and tribal feast that will excite your taste buds and it’s healthy! You and your guests will leave the table totally satisfied while still feeling good – none of that miserable turkey hangover.

Stuffed Pumpkin

Stuffed Pumpkin is a center piece of Roger and Marilyn Moore’s Thanksgiving Dinner


1 cup apricot nectar
½ teaspoon ground ginger
1/8 teaspoon ground coriander
Stir together and set aside. Heat and pour over pumpkin and dressing when serving.


1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
4 cups wild rice*

To prepare stuffing: Sauté the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes. Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend. Stir in the bread cubes.

You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.

*You can substitute 2 to 3 cups whole wheat bread cubes
I also have substituted 2 cups of wild rice, and used half of the bread crumbs.


1 medium pumpkin

Cut off the top of the pumpkin and save for a cover. Clean out seeds and string portion Place bread/rice stuffing inside, cover with top of pumpkin. Place in a large roasting pan with 1 inch of water covering the bottom of pan. Bake at 350º for 1 ½ hours or until pumpkin can be pierced with a fork.


You may also use any of the following: Two medium acorn squash cut in half, butternut squash, cut in half, or banana or Hubbard squash.

If you want leftovers like I do, prepare 2 pumpkins. One to be baked for your Thanksgiving meal and the other to be placed in your refrigerator to be baked the next day. The Stuffed Pumpkin that you prepare for Thanksgiving will be devoured so don’t count on leftovers from that. Just sitting here typing this post I can smell all the spices and my mouth is watering!

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I have my choice with my holiday foods.

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