With all attempts made to pretend that fall has hit our island home, from drinking a hot pumpkin latte in 80 degree weather, to trick or treating with a sweater, my last effort is to eat a pumpkin dinner. As I scoured the internet searching for a Paleo inspired ‘dinner in a pumpkin’ I came up empty handed. So I decided to alter and create my own. This dinner smells amazing, and as I type Tyrel is eating the remnants out of the pan:)
- One farmers market pumpkin
- 1 lb organic ground beef
- 1 medium onion
- 1 can coconut milk – just the fat layer on the top
- 1 cup sliced mushrooms (or canned mushrooms in a pinch)
- 3 tbsp coconut aminos – or gluten free soy sauce
- 3 tbsp brown sugar (or honey)
- 1 can sliced water chestnuts
- coconut oil
Preheat oven to 350
In a large skillet, cook beef and onions until meat is browned. Drain excess fat, add the coconut milk, mushrooms, sauce, sugar. Simmer uncovered an additional 10 minutes, stirring occasionally. Stir in the water chestnuts.
Wash pumpkin, cut the top off, clean out the guts. Spoon the beef mixture into the pumpkin, replace the top. Place in a greased baking pan, rub additional oil over the outside of the pumpkin. Bake uncovered at 350 degrees for 1 to 1 1/2 hours or until the pumpkin is tender. Scoop out some pumpkin with each serving of meat.
Enjoy!! I was thinking this meat mixture alone could be pretty tasty over some cauliflower rice, or zucchini noodles.