Cut lid off pumpkin and clean out seeds. Cook pumpkin and lid in microwave or in oven until pumpkin flesh is barely soft. Check often to avoid overcooking which will cause pumpkin to collapse. Begin with 8 minutes cooking time in microwave and then cook for several shorter intervals until pumpkin is done. To make stuffing for pumpkin, cook peas and pods according to package directions. Saute onions and mushrooms in butter or oil until barely tender. Stir in mint, peas and pods. Salt and pepper to taste. Fill pumpkin with this mixture. Just before serving, reheat stuffed pumpkin 3 to 4 minutes in microwave. (Longer heating will be required if the pumpkin has been refrigerated.) This looks very pretty and the pumpkin is delicious scooped out and eaten along with the peas. Invent your own filling for the pumpkin, using cooked apples or pears with cranberries, sugar and cinnamon. Or, try a combination of cooked meats and vegetables, well-seasoned with pepper and herbs.
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|Serving Size: 1 Serving (2219g)|
|Recipe Makes: 1|
|Calories from Fat: 243 (23%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 61.1mg||19 %|
|Sodium 915.8mg||32 %|
|Potassium 6193.7mg||163 %|
|Total Carbohydrate 182.2g||54 %|
|Dietary Fiber 34.1g||136 %|
|Sugars, other 148.1g|
|Protein 45.8g||65 %|
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Calories per serving: 1060
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