Stuffed Pumpkin

Course : Vegetables
Serves: 10
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Ingredients:

1 medium pumpkin -- 8 inches across
1 medium green and red peppers
1 medium yellow onion
3 cloves garlic
1 small spanish onion
3 ounces button mushrooms
1/2 cup chopped celery
16 ounces meatless meat, beef or smoked ham
2 ounces dry shiitake mushrooms
1 ounce dry brown european mushrooms
3 tablespoons brown sugar
3/4 cup bread crumbs
1/4 cup gingersnaps -- crushed
4 teaspoons egg replacer
1 can corn -- 10 oz (drain)
1 can tomatoes -- 28oz
1/4 teaspoon cinnamon
1 tablespoon basil
1/2 teaspoon powdered mustard
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon lemon zest
1/4 teaspoon red peppers -- (adjust to taste)
4 tablespoons olive oil
1/2 cup bourbon -- wine or apple juice
 

Preparation / Directions:

Thoroughly clean outside of pumpkin. Remove top and save. Remove seeds and clean inside. Rub inside of pumpkin with brown sugar. Set aside. Reconstitute dry mushrooms and chop. Chop vegetables. In a large pot add olive oil, Spice of Life, garlic, vegetables and mushrooms. Fry, stirring often, until onions become soft. Add remaining ingredients. Mix thoroughly. Simmer until liquid is absorbed, about 20 minutes. Spoon mixture into pumpkin, packing tightly. Replace top and wrap pumpkin in aluminum foil or place in a roasting bag. COOKING-CAUTION: HOT LIQUID COLLECTS IN THE BOTTOM OF THE PUMPKIN Bake at 350 degrees for 2 to 3 hours or until pumpkin is soft to the touch. Let stand 15 minutes before serving. Remove foil. SERVING Remove top. Cut pie-shaped slices from top to bottom of pumpkin. Serve with green salad.


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