This stuffed pumpkin is the perfect centrepiece for your Holiday meal. Made with a filling of rice, pecans and cranberries, this vegan Thanksgiving main dish also happens to be 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.