Baked pumpkin


A baked pumpkin can easily be the central point of a vegetarian meal. The filling can vary.


1 pumpkin (about 4 lb weight)
1 onion
1 ginger (1 inch cube fresh ginger root, peeled)
4 oz mushroom (sliced)
1 cn tomato (14 oz can)
1 c pasta (short pasta, shells or bows)
2 c broth (vegetable broth)
  seasoning (salt and ground black pepper)
4 T cheese (optional, ricotta cheese)
2 T basil


  1. Preheat oven to 350°F
  2. Cut the top out of the pumpkin and remove the seeds and string. using a very sharp knife, carefully remove as much of the flesh as possible, but not too much that the pumpkin will no longer be sturdy. Chop the flesh into chunks.
  3. With the lid back on the pumpkin, bake for 45 minutes to 1 hour. The inside should soften.
  4. Aas the pumpkin bakes, gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes. Stir only occasionally. add zucchini and mushrooms, cooking for 3 minutes. Add tomatoes, pasta and stock. season well to taste. Bring this to a boil, cover, reduce heat and simmer for 10 minutes
  5. If using, stir in the cheese, and the basil into the pan. Carefully pour this into the pumpkin shell to be served.
4 servings
Preparation time
Cooking time
Total time
1 hour, 15 minutes