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Stuffed Pumpkin Dessert
1 large pumpkin (6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1 small zucchini squash, chopped fine
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup ham, chopped fine
2 eggs, beaten
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup cider vinegar
Wash pumpkin; cut circle (about 6 to 7 inches) around the stem. Remove top and set aside; discard seeds and loose fibers from inside. Rinse good. Place pumpkin in large pan. Filling with 6 inches of boiling water and 1/2 teaspoon salt. Cover and simmer for 30 minutes or until pumpkin is almost tender but holds its shape. Carefully remove pumpkin from pan and drain well; pat dry. In skillet cook ground beef, onion, green pepper, and squash until beef is browned and vegetables are tender, drain well. Cool slightly. Place in a large bowl and add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and 1/2 teaspoon salt. Mix well. Place pumpkin in baking pan 9 x 13. Firmly pack meat mixture into pumpkin; replace top. Bake uncovered at 350º. for one hour...
Remove from oven. Let stand 5 to 10 minutes, remove top... Watch the amazed faces around the table as you slice the pumpkin into wedges and serve! Makes 6 to 8 servings.
Mary in VA

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