Spicy Fall Stew Baked in a Pumpkin

• 1 medium onion, diced (1 cup)
• 2 Tbs. olive oil, divided
• 1 red bell pepper, cut into 1-inch dice
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. chili powder, preferably New Mexican
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 lb. tomatillos, husked and quartered (1 1/2 cups)
• 1 15-oz. can hominy, rinsed and drained
• 3/4 tsp. salt
• 1 3- to 4-lb. pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
• 2 oz. grated sharp Cheddar cheese ( 1/2 cup packed)

1. Preheat oven to 350F.
2. Heat 1 Tbs.
3. oil in pot over medium heat.
4. Add onion, bell pepper, and garlic.
5. Saute 7 minutes, or until softened.
6. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
7. Add tomatillos, hominy, 1/2 cup water, and salt.
8. Cover, and bring to a boil.
9. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened.
10. Uncover, and cook 5 minutes more to thicken stew, if necessary.
11. Meanwhile, cut top of pumpkin around stem to make lid.
12. Scoop out pumpkin seeds and strings.
13. Rub inside of pumpkin with remaining 1 Tbs.
14. oil, and sprinkle generously with salt.
15. Sprinkle cheese in bottom of pumpkin.
16. Fill pumpkin with stew, then top with pumpkin lid.
17. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender.
18. Remove from oven; let stand 5 minutes.
19. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa (Click here for recipe).

onion, olive oil, red bell pepper, garlic, chili powder, ground cumin, oregano, hominy, salt, pumpkin, cheddar cheese

Taken from www.vegetariantimes.com/recipe/spicy-fall-stew-baked-in-a-pumpkin/ (may not work)