Miniature Pumpkins Stuffed With Spiced Lentils

Ingredients

• 6 tiny pumpkins
• 2 tablespoons olive oil
• 1 medium onion, sliced

• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 2 tablespoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon cinnamon
• 2 cups brown lentils, rinsed and picked over
• 3 1/2 cups vegetable broth or reduced-sodium chicken broth
• 1 teaspoon salt
• 1/4 teaspoon cayenne

Directions

1. 1

   Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.

2. 2

   While pumpkins are baking, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.

3. 3

   Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.

4. 4

   In the past, I've also baked a pretty medium-sized pumpkin at 325 (It takes longer, depending on size) and used it as a serving bowl.