Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 medium pumpkin

  3. 1 onion -- chopped

  4. 2 tablespoons vegetable oil

  5. 2 pounds ground beef

  6. 2 tablespoons soy sauce

  7. 2 tablespoons brown sugar

  8. 4 ounces sliced mushrooms

  9. 1 can cream of chicken soup -- condensed,

  10. -- ounces 1 1/2 cups cooked rice

  11. 8 ounces water chestnuts -- sliced

Instructions Jump to Ingredients ↑

  1. Cut off top of pumpkin and thoroughly clean out seeds and pulp. Paint face on pumpkin with a permanent marker or acrylic paint (I think I'd do this after cooking so don't get fumes). Preheat over to 350*F. In a large skillet, saut‚ onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms (drained) and soup. Simmer 10 minute, stirring occasionally. Add cooked rice and drained water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin with filling, on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve.

  2. Note: To line up pumpkin lid more easily, cut a triangular notch on one side of pumpkin


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