Gluten-Free Stuffed Pumpkin Rice Pilaf

Instructions

1. Preheat your oven to 375°F. Cut the tops off the pumpkins and scoop out the seeds and stringy insides. Lightly brush the insides with olive oil. Place the pumpkins upright in a baking dish and set aside.

2. Stir in the garlic, thyme, and rosemary, and cook for an additional minute.

3. Add the rice to the saucepan and stir to coat it with the vegetable mixture. Prepare rice according to package directions replacing the water with the broth.

4. Once cooked, fluff the rice with a fork and stir in the cranberries and nuts.

5. Fill each pumpkin with the rice mixture, packing it gently. Place the stuffed pumpkins back in the baking dish and cover the dish with aluminum foil.

6. Bake the pumpkins for about 35 minutes, or until the pumpkins are tender when pierced with a fork.

7. Remove the pumpkins from the oven and let them cool slightly.