Whole Baked Pumpkin - George Foreman GV6B Instructions Manual

wHOLE BAKED PUMPKIN

Ingredients:
1 small whole Japanese pumpkin
1 1/2 cups cooked brown rice (quantity will depend on the size of the Pumpkin!)
Little extra light olive oil
1 large white onion, chopped
125gr mushrooms, diced
125gr ham diced
125gr tasty cheese, diced
Chopped parsley
Salt and pepper
Method:
1. Cut the top (stem end) off the pumpkin and set aside. Scoop out the seeds and
membranes and discard.
2. Cook and drain the rice.
3. Heat the oil in a pan, sauté the onions, mushrooms and ham until onions have
softened (dice and add any excess pumpkin flesh from the "lid").
4. Mix together with the cooked rice, cheese, parsley and salt and pepper and pack
into the hollow of the pumpkin, pressing in firmly.
5. Cover with foil and place into the preheated Roaster, set for 2 hours
(approximately). To test, press the tip of a small knife into the exposed pumpkin
around the filling. When that is tender, pumpkin is ready.
6. Place the pumpkin" lid" into the Roaster about 20 minutes before completion of
cooking time so that it looks cooked when it caps the pumpkin.
Serves 6-8
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