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Dinner in a Pumpkin Recipe

Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.
TOTAL TIME: Prep: 45 min. Bake: 50 min. YIELD: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

  • 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.
  • 2. 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.
  • 3. Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates. Yield: 4 servings.

Nutritional Facts

1-1/4 cup: 559 calories, 24g fat (8g saturated fat), 76mg cholesterol, 1714mg sodium, 51g carbohydrate (12g sugars, 3g fiber), 34g protein

Reviews for Dinner in a Pumpkin

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MY REVIEW
Reviewed Oct. 19, 2015

"My family loved this fun dinner. I used 4 2lb pumpkins, 1 lb ground beef, 1lb Italian sausage, and a few more spices (Cajun, pepper, dash of hot sauce). I also added 2 tb spoons of worchestshire sauce and 1/2 cup Parmesan in mix and sprinkled some on top of each pumpkin. I didn't have cream of chicken, so I used cream of mushroom. It came together very easy, but looked very fancy."

MY REVIEW
Reviewed Nov. 1, 2012

"you don't need 4 medium pumpkins. I think next time I will make it in one Medium pumpkin or you could use four small pumpkins. It looks amazing when it comes out of the over and it's really yummy! :)"

MY REVIEW
Reviewed Oct. 21, 2012

"good recipe--maybe would salt and/or sugar the inside of the pumpkin before baking. I have a lot of pumpkin left over and will make pumpkin soup out of it; also have a lot of left over filling. I would recommend this meal through the holidays :-)"

MY REVIEW
Reviewed Oct. 8, 2011

"I make this every year for a group of teenagers. They LOVE it. It also weirds them out. It's easy and fun to make your own variations on the recipe."

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