Baked Pumpkin Stuffed with Rice and Cranberries
Pumpkin is an excellent source of a variety of nutrients, including vitamin A, which supports healthy vision, and energizing fiber to keep you full for a long time. In addition, the grains provide carbohydrates and fiber, giving you more energy and a balanced digestion.
You can use any types of rice you have available.
- For the pumpkin
- 4 small Pumpkin (or squash)
Cut out a lid from each pumpkin. Remove seeds and scrape out a little from the pulp, leaving a small margin.
For the filling, peel the onions and chop very finely. Mix the onions with wild rice, barley and long-grain rice, season with salt and pepper, and stir in the cranberries.
Stuff the pumpkins with the filling, place in a shallow baking dish, and sprinkle with knobs of butter. Pour in the vegetable broth and cover the baking sheet with aluminum foil. Bake in a preheated oven at 350°F for about 30 minutes.