Picadillo Pumpkin in Shell Recipe
Ingredients
| One 3- to 4-pound "sugar" pumpkin | ||
| 1 1/2 pounds ground turkey or very lean ground beef | ||
| 1 slice whole-wheat bread, crumbed | ||
| 1 egg or 1/4 cup prepared egg substitute | ||
| 1 onion, chopped fine | ||
| Sweet red pepper | 1 Small, diced | |
| Garlic | 1 Clove (5gm), minced | |
| 1/4 cup each chili sauce, dark raisins, and sliced stuffed green olives | ||
| Chili powder | 1 Teaspoon | |
| 1/2 teaspoon each ground cumin and salt | ||
| 1/4 teaspoon each ground cloves and pepper | ||
Directions
Cut the top off the pumpkin and reserve it.
Clean out the seeds and fiber.
In a large bowl, mix the remaining ingredients.
Set the pumpkin in a round casserole that will hold it upright.
Stuff the hollow with the meat mixture and cover it with the pumpkin top.
Pour 1 inch of water around the pumpkin.
Bake at 350° F. for about 2 hours, or until the filling is cooked through, the pumpkin has darkened, and the flesh is tender when pierced with a fork.
Cooking time varies with the thickness of the pumpkin flesh.
Clean out the seeds and fiber.
In a large bowl, mix the remaining ingredients.
Set the pumpkin in a round casserole that will hold it upright.
Stuff the hollow with the meat mixture and cover it with the pumpkin top.
Pour 1 inch of water around the pumpkin.
Bake at 350° F. for about 2 hours, or until the filling is cooked through, the pumpkin has darkened, and the flesh is tender when pierced with a fork.
Cooking time varies with the thickness of the pumpkin flesh.
Chef
