Beef and Squash Stew in Pumpkin Shell

Name: Beef and Squash Stew in Pumpkin Shell Recipe
Yield: 6
Ingredients: Fresh Pumpkin; 1 lb Beef Stew; Medium Zucchini; Medium Yellow/Summer Squash; .5 Can black beans; 1 Can stewed drained tomatoes; 2 Cups Fresh Quartered Mushrooms; 3 Large fresh carrots skinned; 1 Large Sweet Potato skinned; 1 Clove Garlic minced; 1 Can Beef Stock; 1 TBLS Worchestershire Sauce; Mix of seasonings - I used minced onions sea salt basil pepper and oregano.

Number of Servings: 6

Ingredients

Fresh Pumpkin1 lb Beef StewMedium ZucchiniMedium Yellow/Summer Squash.5 Can black beans1 Can stewed, drained tomatoes2 Cups Fresh Quartered Mushrooms3 Large fresh carrots, skinned1 Large Sweet Potato, skinned1 Clove Garlic, minced1 Can Beef Stock1 TBLS Worchestershire SauceMix of seasonings - I used minced onions, sea salt, basil, pepper and oregano.

Directions

Put olive oil in pan and start to heat up. Mix some seasonings of your choice with flour. Coat beef in mix, then put in pan with oil. Brown meat half way through then added one clove minced garlic. Continue browning meat while cutting up carrots and sweet potato. Once meat is completely browned add can of beef stock, black beans, and chopped stewed tomatoes. Bring to a boil then simmer. Add cut up carrots and sweet potatoes. Continue to simmer while cutting yellow squash, mushrooms, and zucchini. Add one cup of water and any remaining seasonings you prefer. Bring to boil. Put a lid on and simmer for 45 minutes. While this is simmering, clean and hollow pumpkin. Brush sides of pumpkin with olive oil. Spoon soup from pan into pumpkin, add worchestershire sauce. Put lid on pumpkin and put in oven at 350-375 for 90 minutes.

Don't over bake pumpkin, as the sides can get too weak and start to collapse.

Serving Size: Makes 6 - 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user RIKA2013.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving