Beef stuffed pumpkin

Yield: 1 Servings

Measure Ingredient
1 Pumpkin; (5-6 lb) or (2-3 lb) pumpkins
2 teaspoons Salt; divided use
2 tablespoons Vegetable oil
2 Cloves garllic; minced
1 Onion; chopped
1 pounds Ground beef
3 Eggs
2 teaspoons Crushed dried sage
1½ teaspoon Dried thyme
½ teaspoon Freshly ground pepper
2 cups Cooked rice; preferably a mixture of white & wild rice
⅔ cup Raisins
½ cup Pine nuts

I found this recipe in today's Orange County Register. It seems to go along with the other pumpkin recipes, just a little different. Hope it's good as I haven't had time to try it either. Barb 1. Preheat oven to 350 degrees. Cut top from pumpkin and remove seeds and strings. Prick cavity with fork and sprinkle with 1 tsp of the salt. Heat pot or large skillet.

2. Add oil to pot or skillet. When hot, add garlic and onion and saute until onion is transparent. Add beef and continue sauteeing until browned.

Remove from heat and add remaining ingredients.

3. Stuff pumpkin with mixture. Place ½ inch water in bottom of a shallow baking pan large enough to hold the pumpkin.

4. Put pumpkin in the pan and bake 1-1½ hours. Cut pumpkin into wedges (or if small pumpkins used, into halves) and serve, giving each person both pumpkin and stuffing.

YIELD: 8 servings

Nutritional information: (per serving) 372 calories, 19 grams fat, 5 grams saturated fat, 118 mg. Cholesterol, 603 mg sodium, 46 percent calories from fat, 38 grams carbohydrates.

Posted to JEWISH-FOOD digest by "Bloomenstein, Barbara" <bbloomenstein@...> on Oct 28, 1998, converted by MM_Buster v2.0l.

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