Protein-rich Vegetarian Stuffed Pumpkins (with optional meat suggestions)

Contributed by shareholder Maya Cointreau

If you want to add meat, try adding some leftover roast lamb cubes, which will go great with the falafel.

1 5-6 inch pumpkin cut in half with the seeds scooped out

1 packet of falafel mix (Far East makes a great one)

1 cup Vegetable broth

1 Green Pepper, Diced

2 tablespoons fresh parsley, chopped

1 teaspoon olive oil

1/2 cup fresh grated Parmesan Cheese

Preheat the oven to 350*F.

Combine the falafel mix, broth, green pepper, olive oil and parsley in a bowl and set aside.  Grate your cheese while the falafel mix absorbs the broth. 

Once all of the broth is absorbed by the falafel mix, fill the pumpkin halves with the mixture. Rub a little olive oil on the top exposed rim of the cut pumpkin to help keep it moist during baking. Cover the stuffed pumpkin thoroughly with the cheese, leaving the pumpkin rim exposed.

Bake for 45-55 minutes, or until the pumpkin is tender and cooked through. Let cool for 10-15 minutes before serving.