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Dinner in a Pumpkin

Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.
  • Total Time
    Prep: 45 min. Bake: 50 min.
  • Makes
    4 servings

Ingredients

  • 4 medium pie pumpkins (2-1/2 pounds each)
  • 1-1/4 pounds ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cups hot cooked rice
  • 2 tablespoons vegetable oil

Directions

  • Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkins in a shallow sturdy baking pan; set aside.
  • In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, mushrooms, soy sauce and brown sugar. Cook for 3-4 minutes or until heated through. Fold in rice; spoon into pumpkins and replace tops. Brush outsides of pumpkins with oil.
  • Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates.
Nutrition Facts
1-1/4 cups: 559 calories, 24g fat (8g saturated fat), 76mg cholesterol, 1714mg sodium, 51g carbohydrate (12g sugars, 3g fiber), 34g protein.

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