• 6servings
  • 90minutes
  • 435calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B3, B9, B12, C, D, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds ground beef

  2. 1 medium onion, chopped

  3. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  4. 1 jar (4-1/2 ounces) sliced mushrooms

  5. 3 tablespoons soy sauce

  6. 2 tablespoons brown sugar

  7. 1-1/2 cups cooked rice

  8. 1 can (8 ounces) sliced water chestnuts, drained

  9. 1 large pumpkin (8 to 9 pounds)

  10. Canola oil

Instructions Jump to Ingredients ↑

  1. Savory Stuffed Pumpkin Recipe photo by Taste of Home In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.

  2. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.

  3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. Yield: 6 servings.


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