Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.
In a medium sauce pan, combine wild rice and enough water to cover by 1-inch. Bring to a boil and then simmer until the rice is cooked through and begins to "pop" the grain, 30 to 40 minutes. Drain and rinse with cold water. Transfer to a medium size bowl.
Meanwhile, cut the tops off pumpkins. Using a large spoon, scoop out seeds and strings. Place pumpkins upside down in a baking pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn pumpkins upright and return to the oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.
Combine the orange juice and add honey, and pour over reserved rice. Add salt, pepper, cranberries, pecans, orange zest and mint. Stuff rice into pumpkins and serve.
Per Serving:170 calories (30 from fat), 3g total fat, 290mg sodium, 35g carbohydrates, (3 g dietary fiber, 12g sugar), 5g protein.
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