A treat for the whole family.

1 small to medium pumpkin
1 onion, chopped
2 T vegetable oil
1 1/2 to 2 lbs ground beef
2 T soy sauce
2 T brown sugar
1 (4-oz.) can sliced mushrooms, drained
1 (10 3/4-oz.) can cream of chicken soup
1 1/2 c cooked rice
1 (8-oz.) can sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350F. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the 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 cooked pumpkin and serve. Serves 6.

  • by LaDawn Jacob

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