Fall-Inspired Stuffed Pumpkin
Serving Size / Yield
- 1 C. uncooked orzo
- 2 T. margarine
- 1 can chicken broth
- 1/2 C. parmesan cheese, grated
- 1/4 C. basil, chopped
- 1 lemon, halved
- salt & pepper, to taste
- 4 mini pumpkins
- 1/4 C. olive oil
For the orzo, melt margarine in a pan over medium-high heat. Stir in orzo and sauté until lightly browned.
Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer for about 20 minutes until orzo is tender and all of the chicken broth is absorbed.
Mix in cheese and basil; squeeze in the lemon juice and adjust seasoning as needed.
Add some salt and pepper.
For the pumpkins, first preheat oven to 400 degrees Fahrenheit.
Cut off top and scoop out all seeds and inedible parts of the pumpkin, leaving the edible flesh intact.
Coat the outside of the pumpkin with olive oil.
Bake for about 40 minutes or until pumpkin is tender.
Add orzo to pumpkin, top with grated cheese, and bake for an additional five minutes. Enjoy fresh out of the oven.