Baked pumpkin & vegie pilaf
Baked Pumpkin with Vegetable
Pilaf


           One 5- to 6-lb. pumpkin -- or other winter squash
           1 tablespoon canola oil
           1 small onion -- diced
           1 red bell pepper -- seeded and diced
           1 small jalapeno pepper -- seeded and minced
           1 small zucchini -- diced (about 1 1/2 cups)
           2 tablespoons minced shallots
           5 1/2 cups brown rice
           1/4 cup raisins
           1/2 teaspoon ground black pepper
           1/4 teaspoon turmeric
           1/4 teaspoon salt
           3 cups water
           8 medium broccoli florets -- blanched
           2 tablespoons minced fresh cilantro -- (optional)

           To cook pumpkin:

          Preheat oven to 375 degrees.
         With a sharp knife, cut a 4-inch lid off top of pumpkin.
         (Angle cut so lid goes back on more easily.)
         With a large spoon, scoop out seeds and stringy fibers; discard or reserve for  
another use. Cover hole with a sheet of foil and set pumpkin lid back on top. Place in a
baking pan with 1/2-inch water; bake until inside is tender, 50 minutes to 1 hour.
Remove from oven and keep warm.

         Pilaf:

         Heat oil in a large saucepan. Add onion, peppers, zucchini and shallots. Saute until  
vegetables are tender, about 7 minutes. Stir in rice, raisins, black pepper, turmeric and
salt; cook 1 minute more. Add water; cover and cook over medium-low heat until liquid is
absorbed, about 45 minutes. Fluff pilaf with a fork and stir in broccoli and cilantro if  
desired. Spoon pilaf into pumpkin and cover with lid. (Discard foil.) Set stuffed pumpkin
on a large platter in center of table. When serving pilaf, scrape inside of pumpkin with  
serving spoon and mix pumpkin into pilaf.

Makes 4 servings.
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