Baked Stuffed Pumpkin
Nicole Kim
I also tried a modified version made by a friend, with flavors similar to an enchilada casserole with rice and sausage. Pretty much anything can be put in with some canned broth or creamed soup. Cook it for the same amount of time and it will turn out great. For more substance, add breadcrumbs with an egg mixed into them. Veggies and meat seem to work out best if browned in a skillet first. Cook with the pumpkin top placed back on-it will keep the dish hot and the full cooked pumpkin will be a great decorative addition to the table.
ingredients
- 4 ounce(s) sweet Italian sausage
- 1/2 cup(s) chopped onion
- 1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
- 1/2 cup(s) chopped Granny Smith apples
- 1/4 cup(s) white wine
- 1 cup(s) Israeli couscous, cooked
- 1/4 cup(s) dried cranberries
- 1 tablespoon(s) extra-virgin olive oil
- 1 teaspoon(s) fresh thyme
- 1 teaspoon(s) fresh oregano, chopped
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh ground pepper
- 4 small (1-pound) pumpkins, hollowed out
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