Stuffed Pumpkin

2-4 Tbsp coconut Oil or butter (I prefer Coconut)
1-2 onion chopped
2 cloves garlic
1/2-1 lb ground deer or ground beef or ground Turkey
2 cups beef broth/stock
1 cup Quinoa or Brown rice uncooked
8 lb pumpkin squash/curry squash
2 tsp cinnamon
1 tsp salt

Heat a large skillet pan put in oil, onion, and garlic. Sautee until golden, then add meat, cinnamon, and salt. Cook until browned. Add the broth, bring to a simmer, and then add the quinoa. Cover and simmer for 1 hour. In the meantime wash the squash, cut off the top and scoop out the seeds. Reserve the top.
After an hour remove the meat from the heat, and stuff the pumpkin and place the top back on it. Place in a preheated 375 degree oven for 1 1/2 to 2 hours in a pan with about 2 inches of water. Watch closely and re-add water as needed.

Why coconut? I like it better for this recipe because of a coconuts natural sweetness. It really acentuates the pumpkin and cinammin flavor. If you despise the flavor of coconut, butter will work just fine!

Stuffed Peppers

This recipe tastes good, is relatively easy, and can be doubled or tripled with no problem. I find this recipe feeds 2 hungry or 3 light eaters!

2 cups brown rice cooked (or cooked quinoa)
1 small onion minced
4 equally sized green peppers
1/2-3/4 lb ground beef, venison, or turkey
1 tbsp Season all or season salt
1/2 tsp paprika
1/2 tsp Worcestershire sauce
2 well beaten eggs
1-2 cups sauce to line pan
Salt and pepper to taste

Heat a skillet over medium high heat and place ground meat and 1 tbsp season all in the pan. Cook until done.

Mix the 2 cups of rice with the paprika, Worcestershire sauce and the 2 well beaten eggs. Add onion and meat to the mixture.

In a steamer or shallow pan place pepper with tops, stems and seeds removed. Steam peppers until their color just starts to change and they begin to sweat. Remove peppers

Stuff peppers with mixture, and place them in a corning ware dish with sauce on the bottom. Place a spoonful of sauce on the top of the stuffed pepper and place in a preheated 350 degree oven for about a 1/2 hour.

Serve with cheese on top and a salad or additional veggie.