Stuffed Pumpkins Recipe

2 small pie pumpkins, about 7 inches in diameter each
1 tablespoon olive oil
3 medium onions, finely chopped
3 medium celery stalks, diced
3 medium carrots, peeled and diced
1 teaspoon salt
3 cups cooked brown rice
1 teaspoon dried rosemary leaves
½ cup pumpkin seeds, pecans, slivered almonds, or pine nuts, toasted

1. Preheat the oven to 350 degrees F.
2. Rinse the outside of the pumpkins well and pat dry. Cut the tops off of the pumpkins and scoop out the seeds and membranes and discard.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 6 minutes, or until lightly browned, stirring frequently.
3. Add the celery and carrots and cook for 2 minutes. Add ½ cup water and the salt. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes. Add the rice, rosemary, and seeds; mix well. Remove from the heat.
4. Fill the pumpkin cavities with the rice mixture. Place the pumpkins in a 13 x 9-inch glass baking dish and cover the dish with foil. Bake for 1½ hours, or until the pumpkin is fragrant and tender when pierced with a fork.