Recipe

Dinner In A Pumpkin Recipe

Add Step-by-Step Photos	Janend / All my dishes 1 year, 1 month 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 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.

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

Place filled pumpkin on greased pan.

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 8 months, 2 weeks ago said:
This recipe deserves a photo.

nemo 8 months, 2 weeks 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 8 months, 1 week 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 8 months ago said:
Very cool

xan 3 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!!!

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