This recipe and the three that follow are part of our Halloween dinner. It was a lot of fun. The pumpkin filling is similar to a Goulash and was hearty and filling. The kids loved the biscuits and cider and who doesn't love dessert? This will definitely become a tradition in our home.
1 small to medium pumpkin (I recommend medium)
1 onion, chopped
2 Tbsp oil
1-1/2 to 2 lbs ground beef or turkey (I used turkey and it was fantastic)
2 Tbsp soy sauce
2Tbsp brown sugar
1 can sliced mushrooms, drained
1 can reduced fat cream-of-chicken soup
1-1/2 C cooked rice
1 can sliced water chestnuts drained
Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 F. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10minutes, stirring occasionally. add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on baking sheet. Bake for 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin top and serve meat. For a fun vegetable alternative try scooping out cooked pumpkin and serving it as a side dish.
Yield: 6 servings
1 small to medium pumpkin (I recommend medium)
1 onion, chopped
2 Tbsp oil
1-1/2 to 2 lbs ground beef or turkey (I used turkey and it was fantastic)
2 Tbsp soy sauce
2Tbsp brown sugar
1 can sliced mushrooms, drained
1 can reduced fat cream-of-chicken soup
1-1/2 C cooked rice
1 can sliced water chestnuts drained
Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 F. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10minutes, stirring occasionally. add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on baking sheet. Bake for 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin top and serve meat. For a fun vegetable alternative try scooping out cooked pumpkin and serving it as a side dish.
Yield: 6 servings
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