Beef and Sausage Stuffed Pumpkin

Ingredients

1 pumpkin of your choice

For the meat mixture:

200g of grass-fed beef from Lévis

150g of spicy Italian sausage

1 tablespoon of olive oil

½ teaspoon of paprika

½ teaspoon of curry powder

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of salt and pepper

1 ½ cup of frozen diced peas and carrots mixture

½ cup of roasted sliced almonds

For the rice:

1 cup of jasmine rice

½ teaspoon of paprika

½ teaspoon of curry powder

½ teaspoon of garlic powder

½ teaspoon of onion powder

Preparation

1. Preheat the oven to 400 °F.
2. Open the pumpkin and clean out the insides*. Fill it with water and salt. Set aside.
3. Prepare the rice according to the package instructions. Add the spices indicated in "for the rice".
4. In a pan, brown the beef and crumbled sausage meat.
5. Add the rest of the ingredients "for the meat mixture" and cook until the meat is well done.
6. Add the rice to the meat mixture and mix.
7. Drain the water from the pumpkin and pour in the mixture. Replace the pumpkin "lid".
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. Bake for about 1 hour depending on its size. (Allow 2 hours for a larger pumpkin and double the recipe).

*A handy trick for effectively cleaning out a pumpkin? Use your electric mixer! It won't damage the pumpkin but quickly removes the seeds (and makes less mess!).