Stuffed Pumpkin

2 small pie pumpkins
2 Tbsp. olive oil
3 onions, minced
3 celery stalks, diced
3 carrots, diced
1 tsp. salt
1/2 cup water
3 cups brown rice, cooked
1 tsp. rosemary
1/2 cup roasted pumpkin seeds

• Wash the pumpkins well. Cut off the tops and scoop out the seeds and membranes.* Set aside.
• Preheat the oven to 350°F.
• Heat 1 Tbsp. of the oil in a large skillet. Sauté the onions until lightly browned. Add the celery and carrots and sauté for a few minutes. Add the salt and water. Simmer for 10 minutes. Add the rice, rosemary, and roasted pumpkin seeds.
• Fill the pumpkin shells with the rice mixture. Place in a baking dish and cover with foil. Bake for 1 1/2 hours, or until the pumpkin sides are soft enough to eat but are not collapsing.

*Note: If you are unable to find packaged, roasted pumpkin seeds at the store, clean the seeds from these pumpkins and rinse in a colander. Brush 1 tsp. of vegetable oil on a cookie sheet and spread the seeds in a single layer. Bake at 350°F for 10 minutes, or until lightly browned.

Makes 6 servings