Recipe Cottage


LOCATION: Recipes >> Vegetables >> Baked Pumpkin 02

Print this Recipe    Baked Pumpkin 02

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


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.