Stuffed Pumpkin

• 1 whole 2-3 Pound Medium Sugar Pumpkin
• 1 bulb Roasted Garlic
• Olive Oil, For Drizzling Over The Garlic
• 1 bag 16 Oz Frozen Broccoli
• 1 box 6.0 Oz Uncle Ben's Broccoli Rice Au Gratin
• 1/2 cups Sharp Cheddar Cheese, Shredded

1. Preheat oven to 375F.
2. Remove and reserve the top of the pumpkin. Scoop out seeds and stringy pulp. Using a paring knife poke the pumpkin skin a few times. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Let cool and peel off skin from the pumpkin. Place pumpkin on a serving tray.
3. Slice the top off of the garlic head and place whole garlic on a sheet of tin foil. Drizzle garlic with olive oil. Bake for 40 minutes to 1 hour. When the garlic is soft and squeezable, it is ready
4. Cook broccoli according to package instructions.
5. Right before pumpkin is done, cook rice according to the package instructions.
6. Mix rice with broccoli, shredded cheese and roasted garlic to your taste. (I use the whole bulb because I love love love garlic!)
7. Add rice mixture into the middle of the cooked pumpkin. Arrange any leftover rice mixture around the base of the pumpkin on the serving tray.
8. If you are not going to eat this right away put it in a warm oven. Slice at table into wedges.

sugar, garlic, olive oil, broccoli, gratin, cheddar cheese

Taken from tastykitchen.com/recipes/holidays/stuffed-pumpkin-3/ (may not work)