SPICY FALL STEW BAKED IN A PUMPKIN
A modified version of a great fall recipe from the October 2008 Vegetarian Times. This is absolutely delicious! Well worth the long cooking time, especially if you are a fan of pumpkin recipes. I have modified it slightly since I couldn't find tomatillos (instead used canned Rotel). You can also use two smaller pumpkins if desired.
Provided by Laughing in the Kit
Categories Stew
Time 2h50m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat 1 tablespoon of the olive oil in pot over medium heat. Add onion, bell pepper, garlic. Sautee 7 minutes or until softened. Stir in cumin, oregano and cook 3 minutes more.
- Add Rotel tomatoes, hominy, 1/4 cup water, and salt, and bring to a boil.
- Reduce heat to medium-low and simmer, covered for 10-12 minutes.
- Uncover and cook 5 minutes more to thicken stew if necessary.
- In the meanwhile, cut top of of pumpkin around stem to make lid. Scoop out seeds and string. Rub inside of pumpkin with olive oil and sprinkle with salt. Sprinkle cheese in bottom of pumpkin.
- Fill pumpkin with stew, add a little more cheese, then top with pumpkin lid.
- Place on a wax paper covered baking sheet and bake 1.5 to 2 hours, or until pumpkin flesh is fork tender.
- Remove from oven and let stand 5 minutes.
- Serve stew, being sure to scoop out the pumpkin as well, into bowls and serve hot.
Nutrition Facts : Calories 322.3, Fat 13, SaturatedFat 4.3, Cholesterol 14.9, Sodium 1055.8, Carbohydrate 46.9, Fiber 5.7, Sugar 9.6, Protein 9.9
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