Lentil and Beef Stew in a Pumpkin Shell

This recipe is great for potluck dinners - except the pot is a pumpkin shell. Serve with brown rice and a green salad. Serves 8.

Ingredients

1 pound lean stewing beef cut into half-inch cubes
3 onions, diced · 1 1/2 cups dry lentils
1 16 ounce can of diced tomatoes
3 cloves garlic, minced
2 1/2 cups vegetable or beef stock
1 bunch flat parsley, chopped
salt and pepper to taste
1 pumpkin, about 8 to 10 pounds
Cooking spray

Preheat oven to 350 degrees. Spray a large pot with cooking spray. Brown the beef. Add the onions and cook for about 10 minutes. Wash the lentils and remove any little stones; add to the pot. Add tomatoes, garlic, and stock. Simmer for about an hour, adding more stock if necessary. Season with salt and pepper. Add parsley.

Cut the top off the pumpkin and scoop out the seeds. Bake the shell for 30 minutes. Pour the partly cooked lentil stew into the pumpkin shell and bake for 1-1/2 to 2 hours. If the shell is not big enough to hold all of the stew, put the rest into a baking dish.

Serve from the pumpkin shell, scooping out some pumpkin flesh with each portion.

Nutrition information per serving (1 cup):
265 calories
10.5 g total fat
4 g saturated fat
21 g carbohydrate
22 g protein
4.5 g fiber

Portions:
3 Protein
2 Vegetable
3 Extras