Recipe

Dinner In A Pumpkin Recipe

Add Step-by-Step Photos	Janend / All my dishes 2 years, 5 months ago A unique and tasty dish that has lots of eye appeal. It's fun to serve when pumpkins are in season. Our whole family, young and old, loves this dinner. I got the recipe years ago from my sister-in-law, who found it in the North Dakota REC Magazine, now called North Dakota Living.... More Prep:45m Cook:120m Servings:8	Janend
	pumpkin squash beef rice

This is a 7-lb pumpk

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Ingredients

1 medium pumpkin or squash (8 to 10 lbs.)

2 lbs. lean ground beef

½ tsp salt

1/3 c. celery, chopped

½ c. onion, chopped

¼ c. soy sauce

1 (4-oz.) can sliced mushrooms, drained

1 (10-oz.) can cream of chicken soup

2 c. hot cooked rice

2 Tbsp. brown sugar (optional)

Directions

Preheat oven to 375 degrees.

Brown ground beef and drain.

While beef is cooking, cut a 3-inch opening in the stem end of a pumpkin, like you would a jack-o-lantern, reserving the top piece. Remove and discard seeds and pulp.

Add celery and onion to beef; cook until tender.

Stir in remaining ingredients and spoon into the pumpkin or squash.

Place the top of the pumpkin to fit over the filling on top of the pumpkin.

Lightly grease a 10-inch circle in the center of a baking sheet.

Place filled pumpkin on greased pan. Because of the stem, you may need to lower your oven rack.

Bake 1 to 2 hours or until pumpkin is tender and filling is bubbly and hot throughout.

To serve, spoon some of the cooked pumpkin along with the meat filling onto plates.

Serves 6 to 8.

Note: If using squash, you may need two, depending on the size. Or, any leftover filling can be baked in a greased and covered baking dish.

Note: This most often takes the entire two hours to bake completely if the filling is not divided into smaller squash.

Note: When I made this to take the pictures, I used a 7 lb. pumpkin and also picked up a smaller squash for the rest of the filling. It came out perfect with less than a cup of filling left over.

Note: I add more than double of the onions and celery, plus a liberal amount of garlic. I also like to use brown or wild rice. In the pictures I used brown.

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Comments

jabec 2 years, 1 month ago said:
This recipe deserves a photo.

nemo 2 years, 1 month ago said:
This sounds like a beautiful meal! :)
I'd like to try it just for the fun of seeing the faces at the table lol... I think these Italians would think it quite strange!! haha....

I think it sounds uniquely yummy!

nemo 2 years ago said:
The photos are great! ;) Good job... it really does look so tasty and fun!

Here in Italy people don't eat much pumpkins or squashes in general... odd. I love them. In SA we used to eat it often. I'm going to grow some of my own so I will have a supply, they are not easily found here. Thanks for letting me know about the update! ^_^

jabec 2 years ago said:
Very cool

xan 1 year, 7 months ago said:
My daughter selected your recipe for a 4H cookery contest in october of last year she took grand champion. And advanced to the next level which was commodity cookery in March of this year. We tried keeping a pumpkin until then but 2 weeks before the competition the pumpking began to rot. So we converted it into dinner in a squash using 4 spaghetti squash. We must say it tasted better with the squash and she placed 2nd out of 8 parishes. Wonderful recipe!!!

buncobimbo 1 year, 4 months ago said:
This looks really good. My pumpkins are growing like weeds this year! I was wondering what to do with them all...now I know! mmmm!

demoniksigns 1 year, 3 months ago said:
Dude this is a halloween dinner if i have ever seen one... lol it looks delish... i will in fact try this as soon as i can get a pumpkin... check out some of my recipes... i sent a friend request as well! bon apetite!!!

onedegree 1 year ago said:
I just made this & it was wonderful! I used cream of mushroom instead of cream of chicken soup & I omitted the brown sugar. I did add a bit of parmesan cheese & garlic salt. I have enough left over to feed an army. I am going to try & freeze some. (My hubby doesn't like leftovers more than once, I would eat it all week.) Oh, I left out the soy sauce too. Thanks for the recipe.

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