Ingredients:
1 medium sugar pumpkin
1 1/2 pounds Griller's Veggie crumbles or lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cups beef or veggie broth
Whatever veggies you have in the fridge that will be happy when sauteed
We used about 2 cups of left over home-made pasta sauce with peppers, tomatoes, onions, garlic, crushed pepper and Italian sausage. You can also use any creamy canned soup or canned tomatoes with the liquid
1 cup uncooked white rice*
1 1/2 pounds Griller's Veggie crumbles or lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cups beef or veggie broth
Whatever veggies you have in the fridge that will be happy when sauteed
We used about 2 cups of left over home-made pasta sauce with peppers, tomatoes, onions, garlic, crushed pepper and Italian sausage. You can also use any creamy canned soup or canned tomatoes with the liquid
1 cup uncooked white rice*
Preheat the oven to 375. Wash and cut diagonal hole out of the top of the pumpkin, cleaning out the seeds from inside. Save top for later. Saute crumbles or beef. Chop and saute veggies and Garlic. Mix with other ingredients. Put mixture into pumkin. Place in oven in a shallow pan. Replace top. Cook for 2-3 hours.
*If you want dinner faster, pre-cook the rice til it's aldente and cook inside the pumkin until pumpkin is tender -- usually an hour to and hour and a half.
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