1/4 Cup Fat, such as the fat from bone broth, organic unhydrogenated lard, or organic raw butter
1/4 Cup Whole Grain Einkorn Flour, or flour of your choice
2 Cups Bone Broth
1 Onion, diced
1 lb. Organic, Ground Beef
8 oz. Organic, Sliced Fresh Mushrooms
3 Tbsp. Liquid Aminos, or another Soy Sauce alternative
1 Tbsp. Organic, Pure Maple Syrup
2 Cups Cooked, Organic Wild Rice, you could substitute another cooked whole grain, if desired
4 Stalks Celery, diced
1 Large, Organic Sugar Pumpkin
1. Heat oven to 400.
2. Cut out a lid on the pumpkin and scrape out seeds and fibers. If it is close to Halloween, draw a face on the pumpkin with a permanent marker, let it dry and rub pumpkin with oil.
3. In a small sauce pan, over medium heat, melt 1/4 cup fat and add flour. Stirring constantly, cook for at least a minute over medium heat. Whisk in bone broth. Bring to a boil, reduce the heat a little, but still enough to maintain a gentle boil. Stir constantly until it has thickened. Set aside.
4. Add ground beef, onions and mushrooms to a large pot and cook over medium high. Drain off the liquid. Return to the pot and add liquid aminos, maple syrup, wild rice, celery and thickened bone broth. Stir well. Season to taste with salt and pepper.
5. Place pumpkin on a cookie sheet, ladle the beef mixture into the hollowed out pumpkin and place the lid on the top.
6. Cook for 1 hour to 1 1/2 hours or until the flesh of the pumpkin is easily pierced with a fork.
7. To serve, scrape out a bit of the pumpkin flesh along with the beef mixture and enjoy!