|
2 - 5 lb pumpkins
1½ cups corn (fresh or frozen and thawed)
1 - 4 ounce can of diced green chiles
1 can black beans (rinsed and drained)
1 14 ½ can diced tomatoes (with their juice)
1 6 ounce can of tomato paste
|
1 jalapeno diced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried oregano
1 pound ground turkey or chicken
|
Preheat oven to 325 degrees
Cut off the top of the pumpkins and retain the tops. Clean out the inside of the pumpkin removing strings and seeds.
Place the pumpkins in a 9 x 13 inch baking dish with about a ½ inch of water upright. Bake for 30 minutes.
Meanwhile, cook the ground meat on the stovetop until cooked through. Mix in the remaining ingredients (except for scallions and sour cream) to the meat and sauté on the stove for approximately 15 minutes.
Bring the pumpkins out of the oven and divide the meat mixture between the two pumpkins. Replace pumpkin tops. Bake for 1 hour.
Remove the pumpkin tops, stir ingredients inside the pumpkins and bake 1 hour. Stir the ingredients in the pumpkins and bake an additional 30 minutes. (I said this would take awhile).
When serving, scoop out some of the pumpkin with the meat mixture. Garnish with scallions and sour cream.
And make sure to take a picture as this is really pretty to present.
Scallions and sour cream
Serves 4
|
