• 1 medium Sugar Pumpkin (cut open as you would a jack-o-lantern or as seen straight across)
• 3 medium carrots (thinly sliced)
• 2 medium onions (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 4 to 5 cloves of garlic (minced)
• 1 can drained garbanzo beans
• 1 package vegan crumbles
• 1 can drained corn
• 1 tsp Chili Powder (keep this available)
• 1/4 tsp Cumin (keep this available)
• 1 14.5 can diced tomato
• Veggie Broth
• Olive Oil
• Cajun Seasoning (optional)
• 4 cups rice (cooked)

Directions

For the Pumpkin

Preheat the oven to 375 degrees. Cut the pumpkin either as you would a jack-o-lantern or straight across the top so that you have what appears to be a lid and a bowl.  Discard any seeds/stringy “guts” but try to leave as much of the pulp intact.  Rub the fleshy part of the pumpkin with a bit of chili pepper and a bit of cumin. In a oven safe glass dish with a bit of olive oil place the gourd parts flesh side down.  Let this cook for 1 hour 30 minutes.

For the Stuffing

Over medium heat add olive oil, garlic, onion, carrot and bell pepper stir to a large soup pot for about 3 to 5 minutes (or until the onion is nearly clear).  Add the crumbles, spices and tomato stir (the consistency should be somewhat like chili), let cook for 3 to 5 minutes.  Add Garbanzos and corn again stir and let cook for 3 to 5 minutes.  Add the veggie broth just enough to cover the mixture and let simmer between 1 and two hrs.  As needed, add additional veggie broth and other spices (I used typical cajun seasoning: pepper, paprika, thyme, etc.).  At the very end of the cooking time, add the cooked rice and stir.  The rice will pick up all of the sauce.

To serve I turned the pumpkin back right-side up and over-filled it with the stuffing then placed the cap back on the bowl.