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Dinner-in-a-Pumpkin

By Billie Wirthlin, Publishing Mom for Kingman-Bullhead October 21, 2010

Not all pumpkins are meant to be carved and turned into a jack-o-latern.  Why not turn a pumpkin into a delicious meal?

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

  1. Cut off the top of pumpkin & thoroughly clean out seeds and pulp.
  2. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint.
  3. Preheat oven to 350 degrees.
  4. In a large skillet, saute onions in oil until tender. Add meat & brown. Drain drippings from skillet.
  5. Add soy sauce, brown sugar, mushrooms & soup. Simmer 10 min. stirring occasionally.
  6. Add cooked rice & water chestnuts.
  7. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
  8. Bake 1 hr. or until inside meat of pumpkin is tender.
  9. Put pumpkin on a plate, remove top and serve. Serves 6 


Enjoy!

Note: You may simply cook the casserole until almost done & then put it in pumpkin shell and cook for 20 min.