rger than your pumpkin. If you bake the pumpkin in a
Cut stem carefully off from pumpkin.
Cut a lid from the top of the pumpkin (about 2 to 3 inches from stem).
Clean pumpkin out (no seeds or stringy pulp); rinse inside with water.
Pat a little brown sugar around inside.
Put in your meat loaf mixture.
Wrap completely in tinfoil.
Cook until tender, about 4 hours at 350\u00b0. Serve by cutting pumpkin and meat loaf in wedges.
Put a little butter and salt on pumpkin (do not eat skin).
Delicious!
he top off of the pumpkin and hollow it, reserving 2
t has one. Cut the pumpkin in half and scoop out
e top of the pumpkin (like a Halloween
lid' off the pumpkin. Scrape out all pumpkin seeds and threads with
br>Cut out top of pumpkin, and set aside. Scoop out
d with stem. Scoop out pumpkin seeds and pulp, and
Preheat oven to 375\u00b0F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
Cut the pumpkin into six sections and top with cranberry chutney.
op off the pumpkin, and place the pumpkin in a steamer or
Wash pumpkin well. Cut a 'hat' or
rom the top of the pumpkin, leaving a 4 cm border
ut the top of the pumpkin off leaving a lid but
n the top of the pumpkin.
Scoop out the seeds
Pumpkin:
Cut top out of pumpkin, about 5 to 6-inches across (save lid).
Seed and scrape the insides of the pumpkin.
Combine salt, pepper and sugar in a small cup and sprinkle to coat inside of pumpkin.
Place pumpkin in a sturdy broiler pan.
emove the top of the pumpkin and scoop out pulp and
Cut top off pumpkin; save top as lid. Clean inside of pumpkin removing seeds. Fill pumpkin with 1/3 seasoned bread crumbs, 1/3 shredded Swiss cheese and 1/3 cream.
Place it on a baking sheet. Bake for 45 minutes at 350\u00b0 (only 30 minutes for smaller pumpkin). Set on the table with a serving spoon (it is its own bowl). Spoon out pumpkin meat with stuffing.
Scrape the seeds out of the pumpkin half.
Combine parsnip, sweet potato, onion, peas, carrot, egg, garlic, and mixed herbs in a bowl. Fill the pumpkin with the vegetable mixture.
Preheat an air fryer to 350 degrees F (175 degrees C). Place stuffed pumpkin in the basket and cook until tender, about 30 minutes.
emove the top of the pumpkin and scoop out pulp and
Clean out pumpkin.
Brown hamburg; drain.
Make stuffing.
Add to hamburg; mix well.
Spoon stuffing into pumpkin; put cover back on top.
Place pumpkin in casserole dish or cake pan; add 2 cups of water to pan.
Bake at 350\u00b0 for 3 to 4 hours or when fork sticks through pumpkin.
Serve with green salad and French bread.