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Green Beans and Pumpkins
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. A colorful and delicious appetizer or salad for kids of all ages.
mini pumpkins, one per person
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.