Baked Pumpkin w/ Mixed Rice Pilaf (VEGAN)

Serves 6

• 1 5-6 lb. pumpkin or several small winter squash
• 1 1/2 Tbsp. vegan margarine (Earth Balance)
• 1 tsp salt
• 1/3 tsp. pepper
• 3 1/4 C. water
• 1 C. Brown rice
• 1/2 C. Wild rice
• 2 Tbsp. vegan margarine (Earth Balance)
• 3/4 C. chopped onion
• 2 small tart apples, cored and diced.
• 1/2 C chopped and toasted pecans
• 1 dash, nutmeg
• 1/8 tsp. cinnamon (Or to taste)
• salt & pepper to taste
• 3 Tbsp. apple cider
• 1/4 golden raisins

Preheat the oven to 375*F. With a sharp knife, cut off the top of the pumpkin. Scoop out the seeds and fibers and discard. Place pumpkin with top next to it, on a baking sheet. Place 1 1/2 Tbsp margarine, in small dollops, inside the pumpkin. Season with salt & pepper.

Bake until the inside of the pumpkin is tender, about 1 hour. Remove from the oven and keep warm. covering the top with foil to prevent the flesh from drying out.

Meanwhile, bring water to boin in a heavy saucepan. Add brown & wild rice and return to a boil. Reduce heat and simmer, covered until most of the water has been absorbed, approx. 50 minutes. Turn off heat and let stand for 10 minutes (Keep covered. Do not peek)

Heat 2 Tbsp of Margarine in a large skillet. Add onions, and saute until golden. Add apples, pecans, nutmeg, cinnamon, salt and pepper and saute for another 5 minutes, stirring often. Add the apple cider, and sautee for 5 minutes. Add raisins and rice and sautee for an additional 5 minutes.

Spoon into the pumpkin and cover with the top.

When serving, scoop out the pumpkin flesh along with the pilaf.