Easy Stuffed Pumpkin Rice (A Stunning Vegan Centerpiece)— Shareable Party Bowl #holiday

🥘 Rice-Stuffed Pumpkin (Korean Kabocha Hearty Rice) 🥘 by This Korean Cooks Ingredients: 🛒 1 small kabocha pumpkin (about 2–2.5 lb / 900–1100g) 2 cups / 360g short-grain rice, rinsed 6–8 chestnuts, peeled ¼ cup / 40g soaked kidney beans ¼ cup / 40g soaked chickpeas ¼ cup / 40g white beans ¼ cup / 30g carrot, julienned 1 tsp / 5g salt Water (for cooking rice) Instructions: 👩‍🍳 1. Microwave pumpkin, cut lid, remove seeds. 2. Cover with foil, bake empty 30 min at 350–375°F / 175–190°C. 3. Cook rice with chestnuts, beans, carrots. 4. Stuff pumpkin with rice, cover, bake another 30 min. 5. Slice and serve. Notes: 📝 🎃 Pumpkin prep: Microwaving 2–3 min softens skin, safer to cut. 🔪 Cutting tip: Sketch lid line first, cut carefully like carving. 🕒 Bake time: 30 min empty + 30 min stuffed. Adjust depending on pumpkin size and oven. 🌡️ Temperature: 350–375°F / 175–190°C. 🍚 Rice mix: Short-grain rice with peeled chestnuts, soaked kidney beans, soaked chickpeas, white beans, julienned carrots. Season lightly with salt. 🍲 Cooking method: Rice cooker is easiest; pot works too but needs more attention. 🥄 Serving tip: Pumpkin acts as bowl and side dish — no extra plates needed. 🌰 Customization: Swap in other nuts, beans, or dried fruit to make it yours. ⚡ Cooking method: I used a rice cooker, but you can also cook in a pot — slightly trickier, but works fine. 🎃Perfect for cozy weekends, family gatherings, or when you want a wellness-style comfort dish that still feels impressive. #Pumpkin #Holiday #PumpkinRecipe #EasyKoreanFood #thanksgkving #stuffing