Debi in Mérida: cooking: stuffed pumpkin stuffed with pumpkin

I have several very long squash vines growing in my garden. Each morning I walk through the garden. I enjoy the beauty of SO many beautiful yellow blossoms.

I was recently told that I should pick some of them and stuff them - so that's just what I did!

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Yesterday, knowing I wanted to make stuffed pumpkin flower, I made some hash: about 1/2 k lean ground beef '1/2 med onion, chopped fine 2 cloves minced garlic 1/2 cup raisins 1/2 quartered green olives all cooked together with about 2 cups homemade ketchup cook until nearly dry. If desired add a bit of powdered black pepper or a pinch of crushed red pepper flakes

Vegetarian trick, I have used crumbled hydrated textured I am protein in place of the meat a bit more seasoning is required / p> Pull the ends off the squash blossoms and twist out the stamen, rinse in cold fresh water. If the flower is big enough to open it and spoon in picadillo, else I split the blossom open and drop in a big spoon of filling, push edges together and lay down side in a casserole. Spoon your prepared tomato sauce over the stuffed flors, if desired top with grated cheese, parmesan, monterrey jack, manchego ... Heat thoroughly to melt cheese and serve.

  • Adam Floyd