Name: Stuffed Pumpkin Rice recipe by Insiya Kagalwala at BetterButter
Prep time: 80 min
Cook time: 60 min
Total time: 140 min
Yield: 4
Ingredients: 1 medium pumpkin; Rice 2 cups; Onion 2 sliced; 4 to 5 garlic pods crushed; Salt and pepper; Vegetable stock 250ml; Cranberries 100 grm; RUB - to apply inside the pumpkin; Olive oil 2 tbsp; Basil 1 tbsp; Oregano 1 tbsp; garlic pwdr 1 tsp; Cinnamon pwdr 1 tsp; Garlic pods 4 crushed; OTHER INGRIDENTS; Olive oil for sauteeing; Cheese 1 cup for topping; Milk 1/4 cup ( optional if needed incase stock is less); Foil

Ingredients Serving: 4

1 medium pumpkin
Rice 2 cups
Onion 2 sliced
4 to 5 garlic pods crushed
Salt and pepper
Vegetable stock 250ml
Cranberries 100 grm
RUB - to apply inside the pumpkin
Olive oil 2 tbsp
Basil 1 tbsp
Oregano 1 tbsp
garlic pwdr 1 tsp
Cinnamon pwdr 1 tsp
Garlic pods 4 crushed
OTHER INGRIDENTS
Olive oil for sauteeing
Cheese 1 cup for topping
Milk 1/4 cup ( optional if needed incase stock is less)
Foil

Instructions

Take the pumpkin and clean it throughly.then make a ring and cut the top part
Remove the seeds and scrape the flesh.i took 1 cup
FOR THE RUB
Take all the ingridents mentioned and mix well
Rub the mixture into the sides of the pumpkin
Keep this pumpkin the preheated oven at 220 degrees for 30 mins
While the pumpkin is cooking, make the rice
Take a pan add olive oil and add crushed garlic sautee and add sliced onions and add the scrapped and chopped pumpkin
Add salt and pepper and sautee till the pumpkin is soft
Add rice and fry
Add the vegetable stock and cranberries and cook the rice till half done
Remove the pumpkin and Pour the half done rice in the pumkin
Add cheese
Put the cut pumpkin top back and seal in foil
Like this
Bake at 220 d for another 30 mins
All ready to serve
If a knife inserted goes easily that means it is done
Doesnt require any condiments as such.if you want serve with fresh green salad

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