by Francesca Patterson
- 1 medium pumpkin, anywhere between 5-10 lbs (I used a Cinderella pumpkin)
- 1 lb of ground beef (or whatever meat you prefer)
- 1/2 yellow onion (diced)
- 3 cups of rice (cooked, I used wild rice)
- 1 or 2 garlic cloves (minced)
- 3 leaves of Tuscan kale (stem removed, chopped into thin ribbons)
- 1/4 cup baby portabella mushrooms (finely chopped)
- olive oil
- salt and pepper (to taste)
Preheat your oven to 400 degrees. Being careful, cut just the top off of your pumpkin. Cut a circle around the top that is about 5 inches wide from the stem. Clean out the seeds and guts. Rub the pumpkin lightly in olive oil and sprinkle salt. Bake this on a baking sheet for about 45 minutes or until the insides become tender but it retains its shape.
In a medium pot, cook your rice and set aside.
In a large pan, saute the onions, garlic, and mushrooms for a few minutes. Add in your beef and kale. Cook until the beef is just cooked through. Mix in 2-3 cups of cooked rice.
Spoon the rice and beef mixture into your pumpkin until it reaches the brim. Serve warm.Makes about 6-8 servings. To save leftovers, scrape out the filling & pumpkin meat and put this in an airtight container for up to 4 days.