This hearty, seasonal dish is easy, delicious and perfect for chilly nights! Move over, Cinderella – make way for Dinner in a Pumpkin!
1 medium pumpkin
1 onion, chopped
2 Tbsp vegetable oil
2 pounds ground beef, chicken or turkey
2 Tbsp soy sauce
2 Tbsp brown sugar
1 4-ounce can sliced mushrooms
1 15-ounce can cream of chicken soup
1 ½ cups cooked rice
1 8-ounce can sliced water chestnuts
Cut off the top of the pumpkin and clean out the pulp and seeds. Preheat oven to 350 degrees.
In a large skillet, sauté onions in vegetable oil until tender; add meat and brown. Drain drippings from skillet and add soy sauce, mushrooms, brown sugar and soup. Simmer 10 minutes, stirring occasionally.
Stir in cooked rice and water chestnuts and spoon mixture into pumpkin shell. Replace the top and place the entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until the pumpkin’s inside meat is tender; transfer to a plate.
Remove pumpkin lid and serve, scooping out pumpkin along with the meat and rice mixture inside. Yum!