Harvest Stuffed Pumpkin

This delicacy is so delicious, it's well worth the hunt for the mini pumpkins!

• Ready In: 50 mins
• Serves: 1
• Yields: 1 pumpkin

Ingredients

• 1  small pumpkin (miniature)
• 1  dash  apple juice
• 1  teaspoon sweet onion, minced
• 2  tablespoons celery, minced
• 1  teaspoon parsley
• 1  tablespoon  unsweetened dried cranberries
• 1⁄4 cup brown rice, cooked

Directions

1. Slice 1 inch off the top of the pumpkin, leaving seeds intact.
2. Bake pumpkins upside-down for 15 min at 350 degrees.
3. Let cool and scoop out seeds.
4. In a saucepan, heat juice, onion, celery, and parsley until soft.
5. Stir in cranberries and rice; stir until rice is cooked.
6. Stuff mixture into pumpkins and bake rightside-up for 15 minutes at 350 degees.
7. Enjoy!