Stuffed Pumpkin Serves 8
This recipe is a little time consuming and takes lots of pots and pans, but the results are worth it! All you need is a green salad and bread sticks and you have a hearty Halloween meal. The presentation is wonderful.
1 small whole pie pumpkin, about 10” diameter
Boiling salted water
2 T salad oil
2 pounds ground beef
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 tsp salt
2 tsp oregano
1 tsp vinegar
Freshly ground pepper to taste
2 cloves garlic, mashed
¾ cup seedless raisins
1/3 cup sliced pimiento-stuffed green olives
2 tsp capers
1 – 8 oz can tomato sauce
½ cup red wine
3 eggs, beaten
Preheat oven to 350 degrees. With a sharp knife, cut a circular top about 5 inched in diameter out of the pumpkin. Save the top to use as a lid. Scoop out pumpkin seeds and scrape inside of pumpkin clean. Place it in a large kettle and cover with boiling salted water; cover kettle. Bring water to a boil, lower heat, and simmer for about 30 minutes until pumpkin meat is almost tender. The pumpkin should still be firm enough to hold its shape well. (The recipe did not say this, but you should boil the lid too, otherwise it will not fit). Dry the outside and sprinkle a little salt on the inside. Set aside.
In a heavy skillet with a cover heat salad oil. Add ground beef, onion and green pepper, cook over medium high heat until beef is browned and crumbly. Remove from heat and add salt, oregano, vinegar, pepper and red wine. Cover skillet, return to heat and simmer for about 15 minutes, stirring occasionally.
Cool slightly and add beaten eggs, mixing thoroughly. Fill cooled pumpkin with meat stuffing, pressings to pack firmly. Cover loosely with pumpkin lid and place in a greased shallow baking pan. Bake for 1 hour. Allow to cool for 10 to 15 minutes before serving.
To serve, carefully lift the stuffed pumpkin onto a serving plate. Slice from top to bottom in flat wedges, spooning more meat filling onto each slice.