Dinner In A PumpkinFrom janend 9 years ago
- 1 medium pumpkin or squash (8 to 10 lbs.) shopping list
- 2 lbs. lean ground beef shopping list
- ½ tsp salt shopping list
- 1/3 c. celery, chopped shopping list
- ½ c. onion, chopped shopping list
- ¼ c. soy sauce shopping list
- 1 (4-oz.) can sliced mushrooms, drained shopping list
- 1 (10-oz.) can cream of chicken soup shopping list
- 2 c. hot cooked rice shopping list
- 2 Tbsp. brown sugar (optional) shopping list
How to make it
- 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.