Cheesy Pumpkin Bruschetta

Bake the pumpkin according to the package instructions

Let it cool down a bit and cut it in half

Wash the arugula leaves, drain, and cut into thin strips

In a small pan, heat the olive oil and sauté the arugula with onion until wilted

Cut the tomato and buffalo mozzarella into small pieces

Cut the black olives into slices

On each half of the pumpkin, spread the cream cheese, distribute the arugula, buffalo mozzarella, tomato, and black olives

Put it back in the oven to warm up and serve immediately.