Thanksgiving Baked Pumpkin
Thanksgiving Baked Pumpkin is a great dish for your big family meal. This is sure to become a favorite Thanksgiving recipe at your table. It might just become a new tradition.
Ingredients
- 4 pound pumpkin
- 1 onion, sliced
- 1 cube (1-inch) fresh ginger root
- 3 tablespoon extra virgin olive oil
- 1 zucchini, sliced
- 4 ounce mushrooms, sliced
- 1 can (14-ounces) chopped tomatoes
- 1 cup pasta shells
- 2 cup vegetable stock
- salt and ground black pepper, to taste
- 4 tablespoon ricotta cheese
- 2 tablespoon fresh basil, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Cut the top off the pumpkin with a large, sharp knife, then scoop out and discard all of the seeds.
- Using a small, sharp knife and a sturdy tablespoon, scoop out as much of the pumpkin flesh as possible, and then chop it into chunks.
- Bake the pumpkin in the oven with its lid on for 45 minutes to one hour, until the inside begins to soften.
- While the pumpkin is baking, make the filling.
- Gently fry the onion, ginger and pumpkin flesh in the olive oil, for about 10 minutes, stirring occasionally.
- Add the zucchini and mushrooms and cook for another 3 minutes.
- Stir in the tomatoes, pasta shells and stock.
- Season well, bring to a boil, cover and simmer gently for about 10 minutes.
- Stir the ricotta cheese and basil into the pasta and spoon the mixture into the pumpkin. It may not be able to fit all the stuffing into the pumpkin shell. If so, serve the rest separately. Yields: 4 servings