PREPARATION: 20 min
COOKING: 1 hour 30 min
1 medium size pumpkin
2 cups white or brown rice (I used organic basmati rice)
1 cup dried cranberries
1/2 cup almond milk (you can use water or regular milk as well)
1 tablespoon ground ginger
3 tablespoons butter
Prepare the rice according to package directions. Transfer to a medium bowl, add cranberries and ground ginger powder. Mix well.
Preheat oven to 350°F.
Wash pumpkin. Cut the top, and scoop out seeds and pulp.
Place pumpkin in a baking pan.
Fill pumpkin with rice mixture, pour the milk inside, add butter on top.
Cover with top, and bake about 1 hour 30 minutes or until pumpkin is tender when side is pierced with knife tip.