Beef and Squash Stew in Pumpkin Shell

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.0
  • Total Fat: 10.6 g
  • Cholesterol: 53.3 mg
  • Sodium: 354.9 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.7 g

View full nutritional breakdown of Beef and Squash Stew in Pumpkin Shell calories by ingredient

Number of Servings: 6


    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.


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.

TAGS:  Beef/Pork |