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Stuffed Pumpkin

From Carol C.

• 1 1/4 cup brown or wild rice
• 1 5 lb. pumpkin (edible kind)
• 1 cup crumbled dry whole wheat bread
• 1 cup crumbled dry cornbread
• 1 large onion, chopped
• 1 cup chopped celery
• 1/2 cup chopped parsley
• 2 Granny Smith apples, chopped
• 1/4 cup dried cranberries
• 1/2 cup roasted chestnuts, chopped
• 1/2 cup pistachios, chopped
• 1/4 cup canola oil
• 1-2 cup vegetable broth
• 1 tbsp soy sauce

Cook rice. Wash and dry pumpkin, cut off the top to make a lid, remove seeds and stringy pulp. Preheat oven to 325. In large bowl combine rest of the ingredients, rice, oil and enough broth to moisten. Stuffing should be moist. Add more broth if needed.

Pack mixture loosely into pumpkin and replace lid. Place on baking sheet coated with cooking spray. Bake 1 1/2 hours until pumpkin can be easily pierced with fork. Bake any extra stuffing in baking dish for 1 hr. To serve, place pumpkin in serving bowl and scoop out flesh along with stuffing. Makes 8- 1 cup servings.

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