The holidays are not just for meat eaters. There are many vegetarians out there who celebrate Thanksgiving just like the rest of us. This is one idea that will make all feel welcome at your table for the holidays.
1 10 pound pumpkin
3 large white potatoes
2 medium size sweet potatoes
3 cups vegetable stock
1 onion chopped
1 green pepper chopped
1 clove garlic minced
3 tablespoons vegetable oil
2 teaspoon oregano
salt and pepper to taste
Cut a hole in the top of the pumpkin that can be placed back on as a lid. Clean out insides. Scoop out 3 cups of pumpkin and cube. Hold pumpkin to the side.
Slow cook cubed pumpkin, white potatoes, sweet potatoes, vegetable stock on medium heat for 30 minutes. Add onion, green pepper, oregano and garlic clove. Continue to cook on medium heat for an additional 20-30 minutes. Stir frequently and season to taste with salt and pepper.
Preheat oven to 325 degrees. Rub inside of pumpkin with salt and pepper. Place pumpkin on heavy duty baking pan, pour stew inside pumpkin, brush outside of pumpkin with vegetable oil. Adjust oven to 350 degrees and bake for 2 hours.
Replace lid halfway on top of pumpkin and set on table for guests to be in awe of your wonderful creation. Serve stew hot out of pumpkin