This dinner in a pumpkin is a great way to eat your veggies!  Made with a filling of rice, pecans and cranberries, it also happens to be vegan and gluten free!

Cut lid off pumpkin and scoop out insides.

Toast pecans, then blend until small pieces.

Sautee onion and celery 5 mins, then add garlic.

Add rice, cranberries, pecans, sage, rosemary, onion powder, water, salt & pepper. Cook 10 mins.

Spoon filling into pumpkin, packing it tightly.

Wrap in foil, and bake 45 mins. Bake uncovered for another 10 mins.

Cut into wedges and serve alone or with veggies/potatoes.