Stuffed Pumpkin

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Remove and reserve the top of the pumpkin. Scoop out seeds and stringy pulp. Using a paring knife poke the pumpkin skin a few times. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Let cool and peel off skin from the pumpkin. Place pumpkin on a serving tray.
3. 3
   Slice the top off of the garlic head and place whole garlic on a sheet of tin foil. Drizzle garlic with olive oil. Bake for 40 minutes to 1 hour. When the garlic is soft and squeezable, it is ready
4. 4
   Cook broccoli according to package instructions.
5. 5
   Right before pumpkin is done, cook rice according to the package instructions.
6. 6
   Mix rice with broccoli, shredded cheese and roasted garlic to your taste. (I use the whole bulb because I love love love garlic!)
7. 7
   Add rice mixture into the middle of the cooked pumpkin. Arrange any leftover rice mixture around the base of the pumpkin on the serving tray.
8. 8
   If you are not going to eat this right away put it in a warm oven. Slice at table into wedges.