Holiday Feast Stuffed Pumpkin
Trim any strings carefully from the underside of the "lid".
Scoop the seeds and pulp out of the pumpkin. Set the cleaned pumpkin and top aside.
Continue cooking until the onion is golden and pepper is tender.
Place the top on the pumpkin, and set firmly in place.
I don't recommend too deep a pan because it makes serving the cooked pumpkin a little tricky.
Bake at 350* for about 2 hours (this will depend on the size of your pumpkin). It should be soft when poked with a meat fork. If you want to brown it a little, raise the temp to 450* for the last 15-30 minutes of baking time.
If you decorate your serving platter, this beautiful addition to your holiday feast will double as a centerpiece!
If you can find them, the varieties especially for eating will have the best flavor.
The recipe is very flexible, so make whatever kind of filling/stuffing you like -- cornbread, rice, etc.
If you prefer vegetarian, substitute celery, mushrooms, red and yellow peppers for the meat.
You can stretch the stuffing by adding cooked rice, cranberries or raisins, nuts, even some shredded carrot -- whatever you like.
*We are gluten intolerant, so I use my "Mom's Stuffing" recipe instead of a package mix.
If you choose your pumpkin/pan size carefully, you'll be able to bake two things at the same time.