There are many symbols and customs associated with the festival of Halloween, but nothing stands out as much as the pumpkin. Pumpkins come in many shapes, sizes and colors. People carve smiling faces from them, paint them, and decorate them – in fact, they look great even uncarved! For carving out interesting shapes from pumpkins you can make use of the new battery –operated pumpkin carver knives that are available in the market nowadays!   Children then go around dressed up in their Halloween costumes, knocking on doors, calling out “Trick or Treat!” The custom of Trick or Treat was believed to have been started with boy scouts.   Here is an interesting recipe to try out this Halloween. It is a great way to use pumpkin up after scooping out the seeds to bake. A delicious dish to serve to guests!
Prep Time

0 mins

Cook Time

0 mins

Total Time

0 mins

Serves

6 to 8 people

Ingredients

  • 1 large pumpkin
  • 1 teaspoon salt
  • 1 to 1 ½ pounds ground turkey
  • ¾ cup finely chopped onion
  • 1 small green pepper, chopped fine
  • 1 -1/2 cups Laila Long Grain Rice, cooked
  • 1 can tomato sauce
  • 2 eggs, beaten
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon pepper
  • ½ teaspoon apple cider vinegar

Method

  • Wash the pumpkin, cutting a 6-inch circle around the top stem. Remove the top and set aside; remove all the seeds and loose fibers from inside. Place the pumpkin in the oven. Fill with boiling water, adding 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but still retains its shape. Carefully remove and drain well; pat dry.
  • In a large pan, cook the turkey, onion and green pepper over medium heat until meat does not remain pink and vegetables are tender; drain well. Cool and place in a large bowl. Add the cooked rice, tomato sauce, eggs, garlic, oregano, pepper, vinegar and remaining salt.
  • Place pumpkin in a shallow sturdy baking pan. Firmly pack the turkey mixture into the pumpkin; cove with the top. Leaving the pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges. Serve hot.
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