Halloween Pumpkin Stew
I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!
- Serves: 6 persons
- 6pounds pumpkin with fairly straight sides
- ¾pound lean ground beef
- 1teaspoon oregano
- ½teaspoon salt
- ¼teaspoon ground black pepper
- 1onion, diced
- 2large stalks celery, diced
- ½medium green bell pepper, diced
- 2pounds mozzarella cheese, cubed
- 16ounces tomato sauce
- 1½ cups water
- 1(15.25 ounce) can corn, drained
- 6large mushrooms, sliced
- ¾cup instant rice
Step 1Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
Step 2Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
Step 3Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
Step 4Pour mixture from the skillet into the pumpkin and replace lid.
Step 5Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.