Pumpkin Stuffed with Savory Wild Rice and Vegetables

Ingredients:

1 medium pumpkin

1 cup wild rice

2 cups vegetable broth

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1/2 cup mushrooms, sliced

1/2 cup dried cranberries

1/4 cup pecans, chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper to taste

2 tablespoons fresh parsley, chopped

Directions:

Preheat oven to 375°F (190°C).

Cut the top off the pumpkin and scoop out the seeds and fibers.

In a saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 35-40 minutes until the rice is tender.

While the rice is cooking, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.

Add mushrooms, cooking for another 5 minutes, until softened.

Stir in the dried cranberries, chopped pecans, cinnamon, nutmeg, salt, and pepper. Remove from heat.

Once the rice is cooked, combine it with the sautéed vegetables and spices. Mix well.

Stuff the pumpkin with the wild rice mixture and place it in a baking dish.

Bake for 50-60 minutes, or until the pumpkin is tender and can be easily pierced with a fork.

Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 320 kcal | Servings: 4 servings

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