Wild Rice Stuffed (Mini) Pumpkins

📝 Ingredients

• 1 1/2 cups (12oz) wild rice, rinsed
• 1 tbsp avocado oil or canola
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 3 cups vegetable broth
• 4-5 mini pumpkins or 3-4 acorn squash
• Oil spray
• Salt
• Black pepper
• All-purpose seasoning (if desired)

👨‍🍳 Instructions

1. 1Place all ingredients in pot. Cook according to...: Place all ingredients in pot. Cook according to specific cooker you have. Make sure to use brown rice setting.
2. 2Rinse wild rice in fine mesh strainer under...: Rinse wild rice in fine mesh strainer under cold water. Let drain.
3. 3In shallow pot, add oil and heat on...: In shallow pot, add oil and heat on medium.
4. 4Add onions and garlic. Saute until fragrant. Pour...: Add onions and garlic. Saute until fragrant. Pour in broth and add garlic powder and salt.
5. 5When the water has come to a boil,...: When the water has come to a boil, lower the heat to simmer and cover the pan.
6. 6Cook at a simmer for 45 minutes. When...: Cook at a simmer for 45 minutes. When done, rice will be chewy and some of the grains will have burst open. If rice still seems under cooked, add 1/4 cup more liquid and cook additional 10 minutes.
7. 7Pre-heat oven to 425 degrees F.
8. 8Rinse and pat dry pumpkins. Slice tops off....: Rinse and pat dry pumpkins. Slice tops off. Use a spoon to scoop out inside. Place on baking sheet.
9. 9Spray or brush each pumpkin with oil. Season...: Spray or brush each pumpkin with oil. Season with salt and black pepper or all purpose seasoning. Place on baking sheet. Roast in oven for 25-30 minutes until brown and cooked through.
10. 10Fill each pumpkin with rice and return to...: Fill each pumpkin with rice and return to oven at 350 degrees F for 10 minutes. Serve warm.