Roasted Stuffed Pumpkin

1. 1

   Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring until for 1 minute.

2. 2

   Add broccoli, red peppers, cherries tomatoes and sea salt, cook until softened, 2 minutes.

3. 3

   When mix has cooked, adjust seasoning to taste, add two spoon or more into pumpkin cavity. Top with vegan cheese and parsley.

4. 4

   Preheat the oven to 350 u00b0 F.

5. 5

   Place the pumpkin in a roasting pan, and add about 1 inch of boiling water to pan.

6. 6

   Bake the pumpkin until it is tender when pierced with a knife, about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.