Rice-Stuffed Pumpkin

INGREDIENTS:

• 1 medium pumpkin

• 1 cup rice (washed and boiled)

• 1/4 cup walnuts

• 1/4 cup dried cranberries

• 1/4 cup golden berries

• 1/3 cup GEVOO

• 1 tablespoon honey

• Cinnamon (optional)

METHOD:

1. Cut the lid of a pumpkin into a pattern, clean well from the inside and dry it with a paper towel.

2. Over medium heat, sauté all the nuts, cranberries, and golden berries together with olive oil for about 5 minutes.

3. Add boiled rice.

4. Add salt, pepper, and honey.

5. Add the filling to the dried pumpkin. Bake at 400° for about an hour until the pumpkin is soft.

6. Serve with a little cinnamon.