Pumpkin stuffed with beef and sausage

Ingredients

• 1 pumpkin of your choice

For the meat mixture:

• 200g grass-fed ground beef from Lévis
• 150g strong Italian sausage
• 1 C. tablespoon of olive oil
• ½ tsp paprika
• ½ tsp curry powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt and pepper
• 1 ½ cups frozen diced pea and carrot mixture.
• ½ cup roasted sliced ​​almonds

For the rice:

• 1 cup jasmine rice
• ½ tsp paprika
• ½ tsp curry powder
• ½ tsp garlic powder
• ½ tsp onion powder

Preparation

1. Preheat oven to 400°F.
2. Open the pumpkin and empty it*. Fill it with water and salt. Put aside.
3. Prepare the rice as directed on the package. Add the spices indicated in “for the rice”.
4. Meanwhile, in a pan, brown the beef and crumbled sausage meat.
5. Add the remaining “meat mixture” ingredients and cook until the meat is cooked through.
6. Add the rice to the meat mixture and mix.
7. Drain the water from the pumpkin and pour in the mixture. Put the pumpkin “hat” back on.
8. Coat the pumpkin with oil and wrap it in aluminum foil.
9. Place the pumpkin in a baking dish filled with an inch of water.
10. Cook for about 1 hour depending on its size. (Allow 2 hours for a larger pumpkin and double the recipe).

*A good tip for emptying a pumpkin efficiently? Use your electric mixer! This doesn't damage the pumpkin, but removes the seeds quickly (and makes less mess!).