Moroccan beef stew in a pumpkin 

  
This Moroccan Beef Stew in a Pumpkin dish brings a new twist to a ground beef dinner that’s being served with rice or pasta. When scooped out of the pumpkin, the meat has unexpected, delicious flavors.  

INGREDIENTS

  • 1 large pumpkin
  • 1 pound ground beef
  • 1 small can tomato sauce
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Olive oil
  • 2 teaspoons Paprika
  • 1 teaspoon cinnamon
  • 1 onion, diced
  • 1 medium size potato, peeled
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1/3 cup unflavored bread crumbs

PREPARATION

1. Start by cutting the lid of the pumpkin. Scrape out the inside by removing all the seeds and membrane. Heat the oven on 400°F and roast for about an hour.

2. Meanwhile, in a large skillet, heat up one tablespoon of olive oil and sauté half of the onion until translucent. Add the tomato sauce and lower the fire. Season with 1 teaspoon of salt, pepper, paprika and cinnamon.

3. In the food processor, combine the remaining onion, potato and cilantro and pulse a few times. Add this mixture to the ground meat. Mix together the salt, pepper, all spice, paprika, olive oil, garlic powder and breadcrumbs.
4. Cook over medium heat for about 35 to 40 minutes.

5. Remove the pumpkin from the oven. Fill the inside with the ground beef mixture and return to the oven for 5 min

To serve: Scoop out parts of the cooked pumpkin along with the filling and serve on top of rice or pasta.

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