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1 c. green beans, cooked, in 1/2inch pieces
1 c. mushrooms, chopped
Salt and pepper to taste
1 large pumpkin, with steam
NOTE: Choose a short, fat pumpkin that will not be too tall for your oven.
Melt butter in a heavy saucepan. Add onion and garlic; saute 2 minutes. Add rice and cook 5 minutes, stirring constantly. Add chicken broth, cover and simmer 25 minutes.
In a large bowl combine rice, scallions, carrots, green and red peppers, chick-peas, apple, walnuts, green beans, mushrooms, salt and pepper. There will be about 8 cups.
Wash and dry pumpkin. Cut 7inch opening in top. Remove seeds and strings. Sprinkle pumpkin interior with salt and pepper. Fill pumpkin loosely with mixture; replace top.
Place in a shallow baking pan and bake on lowest oven rack at 425 degrees for 60-90 minutes. To Test for doneness, remove pumpkin top and pierce with fork. Bake remaining stuffing in buttered dish for 20 minutes at 350 degrees.
Those who paint the faces and do not cut out their Halloween pumpkins will enjoy this Baked Halloween Pumpkin.
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