Dinner in a Pumpkin
This is so yummy, I tried this at my friend's house this Halloween, well needless to say it will be a tradition at our house.
- Ready In:
- 1 medium pumpkin
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 2 lbs ground beef
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 (4 ounce) can sliced mushrooms
- 1 (15 ounce) can cream of chicken soup
- 1 1⁄2 cups cooked rice
- 1 (8 ounce) can sliced water chestnuts
- Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
- Preheat oven to 350°F (175°C) In a large skillet sauté onions in vegetable oil until tender.
- Add meat and brown.
- Drain drippings from skillet.
- Add soy sauce, mushrooms,brown sugar and soup.
- Simmer 10 minutes, stirring occasionally.
- Add cooked rice and water chestnuts.
- Spoon mixture into cleaned pumpkin shell.
- Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
- Bake 1 hour or until inside meat of the pumpkin is tender.
- Put pumpkin on a plate.
- Remove pumpkin lid and serve meat.
- For your vegetable, scoop out pumpkin and serve.
MY PRIVATE NOTES
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You can use any type of pumpkin...but the larger/harder fleshed ones take longer to bake to done-ness. I have made meals in pumpkins for many years because they always look great and feed a lot of people. It's important to make sure the filling is already cooked before adding it to the pumpkin so that the baking time is just for the flesh of the pumpkin. I also found it imperative to bake in ON THE SERVING PLATE because sometimes the pumpkin gets so soft it is impossible to transfer to a plate without breaking up. I find the softer the flesh, the more delicious it is to eat- but you've got to get it to the table in one piece!