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Baked Pumpkin
4 lb pumpkin
1 onion, sliced
1-inch cube fresh ginger root
3 tbsp extra virgin olive oil
1 zucchini, sliced
4 oz sliced mushrooms
14 oz can chopped tomatoes
1 cup pasta shells
2 cups vegetable stock
salt and ground black pepper
4 tbsp ricotta chase
2 tbsp fresh basil, chopped
Preheat the oven to 350F. Cut the top off the pumpkin with a large,
sharp knife, then scoop out and discard all of the seeds. (Unless
you want to toast them for snacks, later!) Using a small, sharp
knife and a sturdy tablespoon, scoop out as much of the pumpkin
flesh as possible, and then chop it into chunks. Bake the pumpkin
in the oven with its lid on for 45 minutes to one hour, until the
inside begins to soften.
While the pumpkin is baking, make the filling. Gently fry the onion,
ginger and pumpkin flesh in the olive oil, for about 10 minutes,
stirring occasionally. Add the zucchini and mushrooms and cook for
another 3 minutes. Stir in the tomatoes, pasta shells and stock.
Season well, bring to a boil, cover and simmer gently for about 10
minutes. Stir the ricotta cheese and basil into the pasta and spoon
the mixture into the pumpkin. It may not be able to fit all the
stuffing into the pumpkin shell. If so, serve the rest separately.
Yields: 4 servings
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Baked Pumpkin 02