Dinner in a Pumpkin

Name: Dinner in a Pumpkin
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 4 medium pie pumpkins (2-1/2 pounds each); 1-1/4 pounds ground beef; 1/2 cup chopped onion; 1/2 cup chopped celery; 1/4 cup chopped green pepper; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (4 ounces) mushroom stems and pieces, drained; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 cups hot cooked rice; 2 tablespoons vegetable oil

Total Time Prep: 45 min. Bake: 50 min.

Yield 4 servings

Test Kitchen Approved

Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.

Ingredients

4 medium pie pumpkins (2-1/2 pounds each)
1-1/4 pounds ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup soy sauce
2 tablespoons brown sugar
2 cups hot cooked rice
2 tablespoons vegetable oil

Directions

Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkins in a shallow sturdy baking pan; set aside.
In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, mushrooms, soy sauce and brown sugar. Cook for 3-4 minutes or until heated through. Fold in rice; spoon into pumpkins and replace tops. Brush outsides of pumpkins with oil.
Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates.

Nutrition Facts

1-1/4 cups: 559 calories, 24g fat (8g saturated fat), 76mg cholesterol, 1714mg sodium, 51g carbohydrate (12g sugars, 3g fiber), 34g protein.

Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.

Recipe Creator