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1
Cut out the top of the pumpkin.
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2
Scrape out the seeds and fibers.
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3
Rinse out with water.
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4
Place pumpkin in cauldron and cover with tap water.
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5
Simmer in lightly salted water until almost tender, about 20 to 25 minutes.
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6
While the pumpkin is simmering, chop the onion, green pepper and zucchini into one half inch pieces.
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7
Mince the garlic clove.
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8
Pre-heat the oven to 350 degrees.
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9
Carefully drain out the water from the cauldron and remove pumpkin, placing it to the side.
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10
Add the cooking oil and the garlic to the cauldron.
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11
Cook for 1 minute.
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12
Add the onions to the cauldron and cook for 1 minute.
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13
Add the ground beef and sausage and brown the meat.
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14
Remove the cauldron from the heat.
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15
Add the green pepper, zucchini, tomato juice, salt, basil, thyme, and the fresh ground pepper.
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16
Stir.
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17
Spoon the concoction into the pumpkin.
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18
Carefully replace the lid.
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19
Place the pumpkin into the baking dish.
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20
Add about 1/2 inch of water to the bottom of the baking dish to keep the pumpkin from burning.
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21
Brush the pumpkin with cooking oil.
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22
Bake for 1 hour.
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23
Remove the baking dish from the oven and let stand for 5 minutes.
