Title: Pumpkin walnut loaf
 Categories: Main dish, Wt-watchers
      Yield: 4 Servings
 
      1 c  Minced onion
    1/2 c  Minced green bell pepper
      1 c  Finely diced fresh pumpkin
    1/4 c  Chicken broth
      1 c  Cooked long-grain rice
           -- (white or brown)
      6 tb Breadcrumbs
      2 oz Ca. walnuts; finely chopped
      1    Egg; beaten
      2 tb Minced parsley
    3/4 ts Salt
    1/2 ts Dried leaf sage
    1/4 ts Pepper
    3/4 oz Grated Parmesan cheese
  1 1/2 c  Stewed tomatoes
 
  "In season, use fresh, small pumpkins*; out of season use canned."
  
  Preheat oven to 375 degrees 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, 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 1-2 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.
  
  Each serving (1/4 loaf with 1/4 cup sauce) provides: * 1 FA, 2 V, 1
  B, 1 C.
  
  Per serving: * 299 cal, 10 g pro, 38 g car, * 13 g fat: 6 g poly, 3 g
  mono, 2 g sat * 362 mg sod, 57 mg chol