- Serving Size: 1 (800.6 g)
- Calories 835.4
- Total Fat - 55.2 g
- Saturated Fat - 18.4 g
- Cholesterol - 166.8 mg
- Sodium - 1733.4 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 4 g
- Sugars - 16.1 g
- Protein - 48.9 g
- Calcium - 142.8 mg
- Iron - 8.4 mg
- Vitamin C - 67.7 mg
- Thiamin - 0.6 mg
Cut out the top of the pumpkin.
Scrape out the seeds and fibers.
Rinse out with water.
Place pumpkin in cauldron and cover with tap water
Simmer in lightly salted water until almost tender, about 20 to 25 minutes.
While the pumpkin is simmering, chop the onion, green pepper and zucchini into one half inch pieces.
Mince the garlic clove.
Pre-heat the oven to 350 degrees.
Carefully drain out the water from the cauldron and remove pumpkin, placing it to the side.
Add the cooking oil and the garlic to the cauldron.
Cook for 1 minute.
Add the onions to the cauldron and cook for 1 minute.
Add the ground beef and sausage and brown the meat.
Remove the cauldron from the heat.
Add the green pepper, zucchini, tomato juice, salt, basil, thyme, and the fresh ground pepper.
Spoon the concoction into the pumpkin.
Carefully replace the lid.
Place the pumpkin into the baking dish.
Add about 1/2 inch of water to the bottom of the baking dish to keep the pumpkin from burning.
Brush the pumpkin with cooking oil.
Bake for 1 hour.
Remove the baking dish from the oven and let stand for 5 minutes.
Tips & Variations
No special items needed.