Dinner in a Pumpkin

From Mel's Kitchen Cafe

INGREDIENTS

• 1 medium pumpkin (see note above)
Sauce:
• 1 1/2 cups low-sodium chicken broth
• 1/4 teaspoon poultry seasoning (or sub a pinch each of marjoram, sage and thyme)
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt, more to taste if needed
• 1/8 teaspoon dried parsley
• 1/8 teaspoon paprika
• 1 cup milk
• 1/2 cup all-purpose flour
• 4 ounces light or regular cream cheese, cubed
Casserole:
• 1/2 tablespoon oil (coconut, vegetable or olive oil)
• 1/2 cup finely chopped yellow or white onion
• 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• 1 cup finely diced carrots
• 1 cup diced broccoli florets
• 1 cup frozen corn kernels
• 2 cups cooked rice or quinoa
• 3-4 cups cooked chicken (see note above)

1. Preheat the oven to 350 degrees F.
2. Cut the top off the pumpkin and set aside - try for about a 6-7-inch opening. Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth.
3. For the sauce, in a medium saucepan over medium heat bring the chicken broth and all the seasonings to a simmer. Whisk the milk and flour together until very smooth. Gradually pour it into the simmering broth while whisking quickly and continue cooking until the mixture is bubbly and thick. Off the heat, stir in the cubes of cream cheese and let them melt while preparing the rest of the ingredients.
4. In a large, 12-inch nonstick skillet, heat the 1/2 tablespoon oil over medium heat. Add the onion, garlic (or garlic powder), carrots, broccoli and corn. Cook the mixture, stirring often, until the onion is translucent and the vegetables are slightly tender, 5-8 minutes.
5. In a large bowl, combine the rice or quinoa, chicken, and cooked vegetables. Stir the sauce to combine the soft cream cheese and pour over the other ingredients, mixing to combine. Add additional salt and pepper to taste (don't be shy - it may need another 1/2 teaspoon of salt or so).
6. Lightly salt and pepper the inside of the pumpkin (the sides and bottom) and spoon the casserole into the pumpkin.
7. Place the top back on the pumpkin and place a large rimmed baking sheet covered in foil in the oven. Most likely it will need to be on a rack placed low in the oven to fit the pumpkin. Carefully place the pumpkin on the baking sheet and bake for 2 hours.
8. Remove the baking sheet and pumpkin from the oven and let the pumpkin rest for 10 minutes before serving. Scoop the casserole out of the pumpkin - don't forget to scrape the soft, delicious sides of the pumpkin to get a bit of the sweet pumpkin meat in with the casserole (that's what makes it so tasty!).
9. Be careful moving the pumpkin after it has baked. It probably should stay on the baking sheet - the sides will be ultra soft and I've learned the hard way that if the pumpkin is being moved from the baking sheet to a platter, it may split in half!

Notes from Jill's Kitchen:
I am slowly but surely narrowing in on exactly how I want my dinner in a pumpkin. I started with Roommate Ann's version with sausage and cream of chicken soup and all that and then migrated to Mel's Kitchen Cafe's chicken version. Neither is exactly what I have in my head, however, so I'm still working on it. One thing I do need to do next year, though, is cook it longer. The past two years it hasn't been quite soft enough after 90 minutes, so I'll try 2 hours next time. Also, salt and pepper the pumpkin more. The end.