Savory Stuffed Pumpkin
Use smaller pumpkins as individual bowls for this dish!
Savory Stuffed Pumpkin RECIPE DOWNLOAD PDF
1 small pumpkin 8-10” diam or
2 smaller pumpkins 5-6”
1.5 lbs of lean ground beef
1 cup fine bread crumbs
½ cup diced onion
1.2 diced green pepper
1 cup sliced mushrooms
2 cups canned tomatoes
½ cup catsup
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 Tbsp parsley flakes
½ tsp basil
½ tsp oregano
1 tsp chili powder
½ tsp cayenne
1 Tbsp sesame seeds
Garlic powder
Salt & pepper
Parmigiana Cheese
NOTES: Slice pumpkin(s) in half vertically, clean out seeds and insides – set aside.
- Cook ground beef and drain off excess grease.
- Sauté onion, green peeper and mushrooms.
- Then, return ground beef to the pan.
Add all remaining ingredients except for parmigiana cheese.
- Simmer until most of the liquid has evaporated.
- Fill pumpkin halves, sprinkle with cheese and cover with foil.
Bake at 400f for 2 hours or until pumpkin is cooked. Serves 4-6
~ A huge ingredient list, but seriously, well worth it! – Kathryn
Submitted From Bonnie Lawson, Medicine Hat, Alberta
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