1 - 4 pound pumpkin1 onion, sliced 1 inch cube fresh ginger 2 tablespoons olive oil 1 zucchini squash , sliced 1/2 cup mushrooms, sliced 1-14 oz can chopped tomatoes 1 cup pasta shells 2 cups vegetable stock 2 tablespoons basil, fresh/chopped
Preheat oven to 350 degrees. Cut the top off the pumpkin with large, sharp knife and scoop out and discard seeds. Using a small sharp knife and a sturdy tablespoon extract as much of the pumpkin flesh as possible, then chop into chunks. Bake the empty pumpkin shell with its lid on for 45 minutes until the inside begins to soften. Meanwhile, to make the filling, place the olive oil into large pot. When hot, add onion, ginger, and pumpkin flesh. Saute for about 10 minutes. Add the zucchini and mushrooms and cook for 3 additional minutes. Next, stir in tomatoes, pasta shells and stock. Season well with salt and pepper then bring to a boil. Cover and simmer for 10 minutes. Remove lid and stir in chopped basil. Spoon into baked pumpkin shell.
Calories 254, Cholesterol Omg, Fat Cals. 72, Total Carbohydrate 43g, Dietary Fiber 7g, Sugars 15g, Protein 7g
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