1 cup Minced onion
1/2 cup Minced green bell pepper
1 cup Finely diced fresh pumpkin
1/4 cup Chicken broth
1 cup Cooked long-grain rice, (white or brown)
6 tablespoons Breadcrumbs
2 ounces California. walnuts; finely chopped
1 Egg; beaten
2 tablespoons Minced parsley
3/4 teaspoon Salt
1/2 teaspoon Dried leaf sage
1/4 teaspoon Pepper
3/4 ounce Grated Parmesan cheese
1-1/2 cups Stewed tomatoes
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 often. Cook, uncovered, until reduced to 1 cup. Serve as is or puree in blender or food processor. Serve loaf with sauce on the side.