Green Beans and Pumpkins Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Class Favorites · Vegetable Dishes

Green Beans and Pumpkins

From Dorothy McNett's Recipe Book at A colorful and delicious appetizer or salad for kids of all ages.

mini pumpkins, one per person
bean dip or salsa, your own or ready made
fresh green beans
salt and pepper, olive oil as needed

Wash the pumpkins and arrange up to six on a plate. Microwave on full power for 5-6 minutes. Repeat with remaining pumpkins. Allow to cool and then cut off the tops and scrape out the seeds. Sprinkle the insides with a little salt and pepper and a drizzle of olive oil. Using a teaspoon, loosen the cooked pumpkin pulp as much as possible so that it can be easily eaten, and then fill with your favorite dip or salsa, swirling through the pumpkin. In a heavy bottomed saute pan with a lid, heat 1/3 cup water just to the boiling point. Quickly add the green beans, cover, and cook for 2-3 minutes. Cool slightly and arrange in the pumpkins so that they can be used as dippers. Thin bread sticks are also wonderful tucked into this.

Recipe created 2007-10-05.

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