On 10/20/2014 1:18 PM, Cheri wrote:
>
>
> I just saw this on My Spice Sage and think it looks like kids would
> like it too.
>
> Ingredients
>
> 1 small pumpkin, about 5 lbs.
>
> 1/2 lb.
> ground beef
>
> 2 Tablespoons
> olive oil
>
> 1 Tablespoon
> flour
>
> 3/4 cup
> beef broth
>
> 1 teaspoon
> ground ginger
>
> 1 teaspoon
> Greek oregano
>
> 1 cup
> mixed frozen veggies
>
> 2 cups
> cooked wild rice
>
> 3 slices
> crisped bacon, crumbled
>
>
> Directions
>
> Method:
>
> Preheat the oven to 400-degrees. Slice the pumpkin open, reserving the
> top. Scoop out the seeds and guts (save those seeds to roast later!).
> Wash inside and out, set aside.
>
> Brown the hamburger, drain the grease and rinse the beef. Add back to
> the pot and add the olive oil over medium heat. Sprinkle in the flour,
> cook for about 3 minutes. Stir in the beef broth.
>
> Add the ginger, oregano, veggies, and wild rice. Stir to combine, then
> add the bacon.
>
> Pour the hot mix into the empty pumpkin. Replace the top, bake at
> 400-degrees for 45 minutes.
>
> Serve immediately!
>

Cheri, a fun twist on this recipe is to replace the single larger
pumpkin with several of the little mini pumpkins for single-serve
portions. Everybody gets a little stuffed pumpkin on their plate.
Also, adding a small amount of cranberries to the filling mixture is
tasty, as is replacing the ground beef with cubed chicken (and the
beef broth with chicken stock or cream sauce).