A baked pumpkin can easily be the central point of a vegetarian meal. The filling can vary.
1 pumpkin (about 4 lb weight)
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
- Preheat oven to 350°F
- 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.
- With the lid back on the pumpkin, bake for 45 minutes to 1 hour. The inside should soften.
- 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
- If using, stir in the cheese, and the basil into the pan. Carefully pour this into the pumpkin shell to be served.
1 hour, 15 minutes