Stuffed Pumpkin

1. 1

   Preheat oven to 375F.

2. 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. 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. 4

   Cook broccoli according to package instructions.

5. 5

   Right before pumpkin is done, cook rice according to the package instructions.

6. 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. 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. 8

   If you are not going to eat this right away put it in a warm oven. Slice at table into wedges.

No additional tips available.