Stuffed thanksgiving pumpkin

Yield: 1 servings

Measure Ingredient
1 \N Small; pretty pumpkin
1 pack Frozen tiny peas; (10oz)
1 pack Frozen sugar pod peas; (9oz)
1 tablespoon Butter or olive oil
½ cup Chopped onion or whole pear; up to 3/4
1 \N Onions
¾ cup Sliced mushrooms
½ teaspoon Dried basil or mint; or 2 tsp fresh
\N \N ; chopped basil or
\N \N ; mint
\N \N Salt and pepper to taste

Cut lid off pumpkin and clean out seeds. Cook pumpkin and lid in microwave or in oven until pumpkin flesh is barely soft. Check often to avoid overcooking which will cause pumpkin to collapse. Begin with 8 minutes cooking time in microwave and then cook for several shorter intervals until pumpkin is done. To make stuffing for pumpkin, cook peas and pods according to package directions. Saute onions and mushrooms in butter or oil until barely tender. Stir in mint, peas and pods. Salt and pepper to taste. Fill pumpkin with this mixture. Just before serving, reheat stuffed pumpkin 3 to 4 minutes in microwave. (Longer heating will be required if the pumpkin has been refrigerated.) This looks very pretty and the pumpkin is delicious scooped out and eaten along with the peas. Invent your own filling for the pumpkin, using cooked apples or pears with cranberries, sugar and cinnamon.

Or, try a combination of cooked meats and vegetables, well-seasoned with pepper and herbs.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes