Pumpkin Stuffed With Vegetable Pilaf

• 5-6 lb. pumpkin or other winter squash
• 1 tbsp. canola oil
• 1 small onion, diced
• 1 small red bell pepper, seeded and diced
• 1 small jalapeno pepper, seeded and minced
• 1 small zucchini, diced (1 1/2 c.)
• 2 tbsp. minced shallots
• 1 1/2 c. brown rice
• 1/4 c. raisins
• 1/2 tsp. ground black pepper
• 1/4 tsp. tumeric
• 1/4 tsp. salt
• 3 c. water
• 8 med. broccoli florets, blanched
• 2 tbsp. minced fresh cilantro, optional

1. To cook pumpkin, preheat oven to 375u0b0.
2. Slice a 4 inch lid off top of pumpkin, angled so it can be replced.
3. Scoop out seeds and fibers, discard. Cover with foil and replace lid.
4. Place in baking pan with 1/2 inch water; bake until insides are tender, 50 -60 minutes.
5. Remove from oven and keep warm.

pumpkin, canola oil, onion, red bell pepper, jalapeno pepper, zucchini, shallots, brown rice, raisins, ground black pepper, tumeric, salt, water, broccoli florets, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810431 (may not work)