Roasted Stuffed Pumpkin

• 1 pumpkin medium, halved and seeded
• 2 cups broccoli florets chopped
• 1 cup red peppers halved and seeded
• 1 cup tomatoes cherries, halved
• 1 cup vegan cheese chopped of cubed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon sea salt or to taste
• 1/3 cup parsley chopped
• 1 pinch oregano

1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring until for 1 minute.
2. Add broccoli, red peppers, cherries tomatoes and sea salt, cook until softened, 2 minutes.
3. When mix has cooked, adjust seasoning to taste, add two spoon or more into pumpkin cavity. Top with vegan cheese and parsley.
4. Preheat the oven to 350 u0b0 F.
5. Place the pumpkin in a roasting pan, and add about 1 inch of boiling water to pan.
6. Bake the pumpkin until it is tender when pierced with a knife, about 40 minutes.

pumpkin, broccoli florets, red peppers, tomatoes cherries, vegan cheese, extravirgin olive oil, salt, parsley, oregano

Taken from www.yummly.com/recipe/Roasted-Stuffed-Pumpkin-1687838 (may not work)