---------- Recipe via Meal-Master (tm) v8.02

Title: Pumpkin Walnut Loaf
Categories: Pumpkin, WW
Yield: 4 Servings

1 c Onion; minced
1/2 c Green bell pepper; minced
1 c Fresh pumpkin; finely diced
1/4 c Chicken broth
1 c Cooked long-grain rice
- (white or brown)
6 tb Bread crumbs
2 oz Walnuts; finely chopped
1 Egg; beaten
2 tb Parsley; minced
3/4 ts Salt
1/2 ts Dried leaf sage
1/4 ts Pepper
3/4 oz Parmesan cheese; grated
1 1/2 c Stewed tomatoes

"In season, use fresh, small pumpkins; out of season use canned."

Preheat oven to 375?F. Spray a large non-stick skillet with
nonstick cooking spray. Cook onion and bell peppers over medium
heat, stirring often, until onion is pale gold, about 5 minutes.

Add pumpkin and broth, cover and cook over low heat until pumpkin
is soft, about 7 minutes.

Remove from heat; add rice, bread crumbs, walnuts, egg, parsley,
salt, sage, and pepper; mix well.

Spray a 4-cup baking dish with nonstick cooking spray. Pack rice
mixture into dish; sprinkle with Parmesan and bake for 25 minutes.
Run under broiler for 1 to 2 minutes until lightly browned on top.

Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil
over high heat, stirring frequently. Cook, uncovered, until reduced
to 1 cup. Serve as is or puree in blender or food processor. Serve
loaf with sauce on the side.

Per serving: 299 cal, 10 g pro, 38 g carbs, 13 g fat, 2 g sat fat,
362 mg sod, 57 mg chol

Recipe FROM: Wonderful World of Walnuts & Rice

Recipe FROM: Weight Watchers Magazine

Formatted by: Karen Mintzias

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