Dinner in a Pumpkin

By treadinger

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

Details

Servings 4
Preparation time 45mins
Cooking time 95mins
Adapted from tasteofhome.com

Preparation

Step 1

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.