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 oven to 350F.
2. Rinse outside of pumpkins well and pat dry. Cut tops off of pumpkins. Scoop out seeds and membranes and discard.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, until lightly browned stirring frequently, about 6 minutes.
3. Add celery and carrots and cook 2 minutes. Add ½ cup water and salt. Bring to a boil, reduce heat, and simmer 10 minutes. Add rice, rosemary and seeds; mix well. Remove from heat.
4. Fill pumpkins with rice mixture. Place pumpkins in a 13 x 9-inch glass baking dish and cover dish with foil. Bake 1½ hours, or until pumpkin is fragrant and tender when pierced with a fork.
5. Top serve, use a serving spoon to scoop out pumpkin flesh along with rice. Serves 8.

Nutritional facts per serving: 200 calories, 8g fat, 6g protein, 29g carbohydrates, 4g fiber, 330mg sodium.