Dinner in a Pumpkin (Mini Versions)

Directions

1. Prepare the pumpkin(s) by cutting off the top and scraping out seeds until interior is smooth. (Optional: do this in the morning and refrigerate until ready.)
2. Heat the oven to 350°F.
3. In a saucepan, bring chicken broth and spices (poultry seasoning, onion powder, garlic powder, pepper, salt, parsley, paprika) to a simmer over medium heat.
4. In a separate bowl, whisk milk and flour until completely smooth. Slowly pour into the simmering broth while whisking constantly. Cook until bubbly and thick.
5. Remove from heat and stir in cream cheese cubes until melted; set aside.
6. In a large skillet, heat oil over medium heat. Sauté onion, garlic, carrots, broccoli (if using), and corn, stirring often, until onion is translucent.
7. In a large bowl, combine cooked rice or quinoa, optional chicken, and sautéed vegetables. Stir the sauce again to incorporate cream cheese, then pour over the mixture and mix well. Adjust salt and pepper to taste.
8. Lightly season the inside of the pumpkin(s) with salt and pepper. Spoon the filling inside.
9. Replace the pumpkin top(s). Place on a foil-lined baking sheet on the bottom oven rack.
10. Bake for 60 minutes (up to 90 for larger pumpkins). Check at 45 minutes; done when pumpkin interior is tender.
11. Allow to cool about 10 minutes before serving. Scoop out filling and pumpkin flesh to enjoy.