Pumpkin Walnut Loaf

Directions

Preheat oven to 375℉ (190℃).

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, breadcrumbs, 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 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 purée in blender or food processor.

Serve loaf with sauce on the side.