Pumpkin stew

I saw this recipe from October issue of Vegetarian Times and wanted to try it.  A hearty fall meal!


I didn't have all the ingredients they called for on hand, so I devised my own filler:
2 small pie pumpkins
2 cups wild rice, cooked
1 carrot, diced
2 cups frozen sweet corn
1/2 yellow onion, chopped
2 cloves garlic, diced
1 cup spinach
2 cups pecans, chopped

1. Heat carrot, corn, onion, and garlic in olive oil in a skillet.  Cook until soften.
2. Carve off top of pumpkins and pull out the guts (save the seeds to roast!)
3. Combine rice, spinach, pecans, and carrot mix and fill each pumpkin.
4. Bake at 350 degrees for 90 minutes with pumpkin lids on.  Remove lids and cook for another 20 minutes.
5. Serve in pumpkins!

I really liked this meal, but I think next time I'll add a little cheese to the mix.  And possibly some peppers to give it a little kick.