Recipe For Cooking Stuffed Pumpkin

Toaster Oven Casseroles :: Beef Casseroles

Stuffed Pumpkin

Try this. The presentation is beautiful!

1 sm. whole pumpkin, about 10 in. in diameter
Boiling salted water
2 Tbsp. canola oil
2 lb. ground beef
1 lrg. onion, finely chopped
1 med. green pepper, finely chopped
2 tea. salt
1 tea. oregano
1 tea. vinegar
Freshly-ground pepper, to taste
2 cloves garlic, mashed
3/4 C. seedless raisins
1/3 C. sliced pimento-stuffed green olives
2 tea. capers
1 (8 oz.) can tomato sauce
1/2 C. red wine
3 eggs, beaten

Preheat oven to 350 degrees F.

With a sharp knife, cut a circular top about 5 in. in diameter out of the pumpkin. Save the top to use as a lid. Scoop out pumpkin seeds and scrape inside of pumpkin clean. Place it in a lrg. kettle and cover with boiling salted water; cover kettle. Bring water to a boil, lower heat and simmer for about 10 min. until pumpkin meat is almost tender. The pumpkin should still be firm enough to hold its shape well.

Carefully remove from water and drain well. Dry the outside and sprinkle a little salt on the inside. Set aside.

In a heavy skillet with a cover heat oil. Add ground beef, onion and green pepper. Cook over med. high heat until beef is browned and crumbly. Remove from hat and add salt, oregano, vinegar, pepper and garlic. Stir in raisins, olives and capers, then gradually add tomato sauce and red wine. Cover skillet, return to heat and simmer for about 15 min., stirring occasionally. Cool slightly and add beaten eggs, mixing thoroughly. Fill cooked pumpkin with meat stuffing, pressing to pack firmly. Cover loosely with pumpkin lid and place in a prepared shallow baking pan. Bake for 1 hr.. Allow to cool for 10 to 15 min. before serving.

To serve, carefully lift stuffed pumpkin onto a serving plate. Slice from top to bottom in flat wedges, spooning more meat filling onto each slice.