Beef Stuffed Pumpkin
1 – 5 To 6 Lb Pumpkin Or 2 - 3 Lb Pumpkins
2 Tsp Salt, Divided Use
2 Tbsp Vegetable Oil
2 Cloves Garlic, Minced
1 Onion, Chopped
1 Lb Ground Beef
3 Eggs
2 Tsp Crushed Dried Sage
1½ Tsp Dried Thyme
½ Tsp Freshly Ground Pepper
2 Cups Cooked Rice, Preferably A Mixture Of White & Wild Rice
2/3 Cup Raisins
½ Cup Pine Nuts
Preheat Oven To 350°f.
Cut Top From Pumpkin & Remove Seeds & Strings. Prick Cavity With Fork & Sprinkle With 1 Teaspoon Of The Salt.
Heat Pot Or Large Skillet. Add Oil To Pot Or Skillet. When Hot, Add Garlic & Onion & Sauté Until Onion Is Transparent. Add Beef & Continue Sautéing Until Browned. Remove From
Heat & Add Remaining Ingredients.
Stuff Pumpkin With Mixture. Place ½ -inch Water In Bottom Of A Shallow Baking Pan Large Enough To Hold The Pumpkin.
Put Pumpkin In The Pan & Bake 1 - 1½ Hours. Cut Pumpkin Into Wedges (or If Small Pumpkins Used, Into Halves) & Serve, Giving Each Person Both Pumpkin & Stuffing.
Serves 8.