Thursday, October 4, 2012

Stuffed Pumpkin

It's that time of year again when pumpkins take center stage.  Unfortunately, we usually use them for only pies and jack o lanterns.  One of the wonderful things I have discovered from being amongst my friends at church is their creativity in cooking.  My dear friend Steve Lavoie gave me this recipe.  Pumpkins are very inexpensive in season so this makes a perfect budget meal.

First, you cut off the top of the pumpkin.  As you can see by my picture, I had a little trouble with that so my husband helped me.  I used a small pumpkin but Steve told me that he uses a large one because you can freeze the leftovers.  Scoop out the insides as you would a jack o lantern.  Set the pumpkin aside as you prepare the rest.
Stuffing....
Brown up a pound of ground meat.  Steve used ground beef in this, but you can also use sausage or ground turkey.

one small onion chopped
one clove of garlic chopped [or half teaspoon garlic salt]
I added half of a red pepper chopped, and half of a green pepper chopped
I also sprinkled some seasoning in. Just some oregano but I'm sure you can use your own favorite.

Put the meat mixture inside the pumpkin and bake at 350.  For a large pumpkin, use a little more stuffing and bake for 1 1/2 hours, for a small pumpkin I would bake for one hour and check to see if it is done.

You can either slice the pumpkin like a pie, or scoop out the stuffing along with the pumpkin.
Another way you can do this is to change the stuffing.  You can make the above stuffing and add rice, or use just herbed bread crumb stuffing and serve this for thanksgiving this way.  You can also stuff the pumpkin with apple slices, cinnamon and a dash of nutmeg but put butter on the bottom of pumpkin as well.

May God bless you this fall, and my thanks to Steve for sharing his ideas.






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