How to make
Cut a cap off the pumpkin, by making sure the cut is straight. With a spoon, scrape out the seeds from the inside, by leaving it clean and smooth. Rub the inside with salt and olive oil and set it aside.
Get started with the stuffing by dicing the carrot, tomato and peppers. Grate the garlic and if they are large, slice the mushrooms into not very thin pieces, if they are small, leave them whole. Grind the beef and bacon with a meat grinder (you can also use ready-made minced meat).
Heat the oil over medium heat and fry the carrot briefly, add the peppers, tomato and mushrooms and cook for 3-4 minutes, then add the tomato paste and garlic.
Cook briefly and add the ground beef, by stirring, until it crumbles. Pour the wine and season with salt and black pepper. If desired, you can add other spices according to your taste. Once the wine has evaporated and the pungent aroma of the alcohol has disappeared, remove it from the heat.
With a spoon, fill the pumpkin with the stuffing, which we purposely left half-ready, since it still has a long time to be heat-treated and stewed inside the pumpkin.
Put the cap back on and wrap it completely in aluminum foil. Place it in a baking pan and pour a little water on the bottom.
Bake the stuffed pumpkin at 360°F (180°C) for 2 hours, then remove the foil or just unwrap the top and bake, until it has nicely browned.You can turn up the oven a little to make it faster.
The quantities and cooking time are for a relatively small pumpkin of 2.9 lb (1.3 kg), so if you're using a larger one, you should also increase the products for the filling and the time in the oven.
A sauce will form during baking, so I recommend a larger baking pan, so it will be easier for you to cut and serve it.
A very spectacular and divinely delicious dish, suitable for both Halloween and any family holiday.
Enjoy your meal!
