Simply take a dumpling squash and cut off the top stem end. Remove all the seeds and goeey part and save these for stock or the seeds for roasting. Rub the squash with a very small amount of sea salt. Place in roasting pan, face up, add about 1/2 cup water to the bottom of the pan, making sure not to put water into the pumpkin itself. Cover tightly Roast at 425 for 30 minutes. Voila, an edible bowl waiting to be stuffed.
Because of the delightful sweetness of this bowl, it goes very well with a very spicy, wet dish.Easy gourmet