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Baked Pumpkins With Wild Rice Stuffing

Perfect for a vegetarian or vegan thanksgiving

Steps

Preheat the oven to 375 f.
With a sharp knife , cut a 4- to 6-inch-wide lid off the top of each pumpkin.
Use a large spoon to scoop out the seeds and stringy fibers ,.
Set a square of foil , over the opening cut on top of th pumpkin and set the lid on top of the foil.
Place prepared pumpkins in a baking pan filled with about 1 / 2 inch of water and bake until the insides are tender , about 45 minutes to 1 hour , depending on the size of your pumpkins.
Remove from the oven and keep warm.
While the pumkins are baking prepare the rice.
In a large saucepan , heat the oil over medium-high heat.
Add the onion , bell pepper , zucchini , and garlic , and saut , until the vegetables are tender , about 8 minutes.
Stir in the water , brown wild rice , parsley , salt , pepper , and turmeric , and bring to a simmer.
Cover and cook over low heat until all of the liquid is absorbed , about 45 minutes.
Fluff with a fork , and stir in the peas , carrots and corn.
If desired , fold in the .

Ingredients

pumpkin, olive oil, onion, red bell pepper, green bell pepper, zucchini, garlic, water, long grain brown rice, wild rice, dried parsley, salt, pepper, turmeric, green peas, corn, carrot, parmesan cheese