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Taste of Home

Savory Stuffed Pumpkin

TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours YIELD: 6 servings.
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large pumpkin (8 to 9 pounds)
  • Canola oil

Directions

  • 1. Preheat oven to 350°. 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 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

Nutrition Facts

1 each: 435 calories, 13g fat (6g saturated fat), 58mg cholesterol, 982mg sodium, 55g carbohydrate (13g sugars, 5g fiber), 28g protein.

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