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Filed under: Dinner, Holiday - Halloween, Holiday - Thanksgiving, Lunch, Main Dish, Meat.



Description:
We've stuffed hundreds of locally grown, miniature, Baby Bear pumpkins in the 16 years the Blue Belle Inn has been open. They're a favorite with our customers and absolutely delicious.

Ingredients:
3 individual-serving-size pumpkins, acorn squash, buttercup squash, or baked potatoes
1 lb. ground pork (or ground turkey)
Seasoned salt OR Nature's Seasoning to taste
1 cup chopped celery
1/2 cup sliced mushrooms
1/3 cup chopped onions
1/2 cup light sour cream
1/2 cup freshly shredded Parmesan cheese
2 Tbsp. fresh parsley, minced
Salt & pepper to taste
1 egg, lightly beaten
Herb-seasoned croûtons

Directions:
Cut top off pumpkin or squash as you would to make a Jack-O'Lantern. Put top on and cook 9 -11 minutes in the microwave until tender when poked with a fork. When baked, use a spoon to remove fiber and seeds. Sprinkle with salt. OR, bake pumpkins cut side down in 1" water at 375 degrees for 1 hour until tender.
Sauté pork in olive oil over medium heat until lightly browned. Add celery, onion, and mushrooms. Heat until tender. Add remaining ingredients except egg. Adjust seasonings, add egg. Spoon filling into pumpkin or squash. Replace top and bake 20 minutes in medium oven. If using baked potatoes, split and spoon hot mixture over top. Garnish with herb seasoned croûtons, shredded Parmesan cheese and fresh herbs.

Recipe Provided By:
Blue Belle Inn B&B
Saint Ansgar, IA

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Saint Ansgar Bed and Breakfast Inns