I love making pumpkin seeds. All I do is clean the seeds, salt and then roast them. But then I have a problem. I don’t have kids who can carve a Jack O’ Lantern. Cooking pumpkins for pie or bread is a hassle — much easier to open up a can. So here is a recipe for stuffed pumpkin. It’s a perfect container to bake this stew-like dish.
3 lbs. ground meat or combination of pork, veal & beef
4 large potatoes (peeled, boiled and lightly mashed)
1 medium onion chopped
1 medium carrot chopped
1/2 tsp. poultry seasonings
1/2 tsp. allspice
1/4 tsp. cinnamon
1/2 cup dry or cooking sherry
1 Tbs. Soy sauce
Cut open the Pumpkin and retain the stem top for a lid. Scrape out pumpkin and rub inside with salt and pepper. Allow to sit for 15 minutes or more. The inside to the pumpkin will begin to “weep.” Drain out any water that has pooled at the bottom of the pumpkin.
In a large skillet, brown meat with chopped onion and carrot, stirring often. Drain off the grease and add the seasonings, sherry and soy sauce. Continue to cook for another minute or two. Add lightly mashed potatoes to the meat mixture.
Spoon meat and potato mixture into pumpkin and place lid on top. Place the pumpkin in a pie plate with 1/2 inch of water on the bottom. Bake in a 350º F pre-heated oven for 1 to 1 1/2 hours.