1 medium pumpkin
8 oz cream cheese
1tbs of oil for sauteing
1 medium onion
1 tbs minced garlic
4 chicken breasts
6 large tomatoes
1 1/2 tsp basil
salt and pepper to taste
Optional Cajun seasoning to taste
1. Preheat oven to 400.
2. Cut the top off you pumpkin and remove the seeds and veins from the middle.
3. Spread cream cheese on the inside of the pumpkin.
4. Bake for about 45 minutes.
5. While the pumpkin bakes, dice the onion as large or small as you prefer. Add to an oiled skillet. (This will cook everything for the stuffing so make sure it's large enough.)
6. Cook for a few minutes until the onion starts to soften and add garlic to the pan.
7. Dice the chicken breasts. Add to the skillet.
8. In a blender, add the tomatoes and blend until smooth. Add to the skillet with the basil salt and pepper.
9. Cook until chicken is almost cooked.
10. Remove pumpkin from the oven. Add the chicken mixture into the middle of the pumpkin and bake for another 15 minutes until the pumpkin is soft.
11. When the pumpkin is finished let cool for about 5 minutes. When Serving be sure to scrape some of the pumkin and cream cheese with the inside. Traditionally served over a bed of white rice.
12. Enjoy!
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