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."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Kathy photo by Kathy
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Amber C. photo by Amber C.
Ready In:
2hrs
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

default avatar
  1. Johannah N.
    What kind of pumpkin do I use?
     
  2. CARoppel
    Can I use cream of mushroom soup instead of cream of chicken?
     
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Reviews

  1. Jan D.
    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!
     
  2. jimnyo
    fun and easy! made a few changes: used only a little over 1 lb. of ground turkey; added 1 tsp. of minced garlic and 1/2 c. of chopped celery when browning the meat; deglazed pan after browning meat with about 6 T. of chardonnay, then threw in seasonings and soup, then threw in meat; used a brown & wild rice mix instead of just plain rice; used cream of mushroom soup instead of chicken and omitted mushrooms, also added pepper; rubbed inside of pumpkin with 2 T. brown sugar and 1 tsp. pumpkin pie spice. my husband loved it! i would've added more salt and pepper and some seasoning, but i'm not sure what--maybe sage? any suggestions? update: i made this again, wondering why last time i used chardonnay w/the turkey. weird. anyway, so this time i only had canned chicken, so i used that and was about to get the chardonnay when i passed the madeira and ooohh...that was a good move. also, this time threw in some poultry seasoning and salt and that gave it a little more flavor. yum!
     
  3. ladywisconsin
    As a first time dinner in a pumpkin maker, I thought this turned out well for my first try. Although I did make a few changes. First, I used a frozen mix of chopped onion, celary & peppers [[plus I added a few chopped green peppers]] I sauted those with the ground beef. I used a larger can of mushrooms. Before I added the meat mixture to the pumpkin, I coated the inside with a bit of pumpkin pie spice and some salt. I really enjoyed this, and I think I see a new Halloween tradition in my future.
     
  4. Kimberlin W.
    good
     
  5. DianaEatingRichly
    Made as directed, using an organic cream of chicken soup. It was SO good! My kids loved it. This is a really easy dinner in a pumpkin and will become a Halloween tradition!
     
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Tweaks

  1. Stacey C.
    Switched Sausage for hamburger mushrooms for watercress Honey for brown sugar Added: Garlic to taste chopped spinach. kids loved it so much, Didn't last long enough to put in the pumpkin...
     
  2. jimnyo
    fun and easy! made a few changes: used only a little over 1 lb. of ground turkey; added 1 tsp. of minced garlic and 1/2 c. of chopped celery when browning the meat; deglazed pan after browning meat with about 6 T. of chardonnay, then threw in seasonings and soup, then threw in meat; used a brown & wild rice mix instead of just plain rice; used cream of mushroom soup instead of chicken and omitted mushrooms, also added pepper; rubbed inside of pumpkin with 2 T. brown sugar and 1 tsp. pumpkin pie spice. my husband loved it! i would've added more salt and pepper and some seasoning, but i'm not sure what--maybe sage? any suggestions? update: i made this again, wondering why last time i used chardonnay w/the turkey. weird. anyway, so this time i only had canned chicken, so i used that and was about to get the chardonnay when i passed the madeira and ooohh...that was a good move. also, this time threw in some poultry seasoning and salt and that gave it a little more flavor. yum!
     

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