What's For Dinner Wednesdays
These are stuffed Hokkaido pumpkins with a bechamel sauce. Half were vegetarian ones with spinach and mushrooms sauteed with garlic and pine nuts, and half were stuffed with ground beef sauteed in carrots, onions, and tomatoes. The fillings were put into raw halved and cleaned pumpkins, and then I poured the bechamel sauce on top. I kept them covered with aluminum foil for about 30 min, then uncovered for 15 mins to brown the tops. We ate them skin and all, and this spontaneous recipe that was just thought up is definitely a keeper!