Dinner In a Pumpkin
Sugar pumpkins stuffed with a delicious beef and rice casserole! And while it may not be the most gourmet meal ever, it is extremely tasty, especially if you scoop out a bit of the sweet, tender pumpkin with the hearty casserole. For fun, have your kids draw faces on the pumpkins with permanent markers or acrylic paints before baking. Enjoy!
- 1 med. (7-8 lb.) sugar pumpkin or 6 small sugar pumpkins
- 1 1/2 lb. lean ground beef
- 1 med. onion chopped
- 1/4 c. soy sauce
- 2 T. brown sugar
- 1 (4 oz.) can mushrooms
- 1 (10 3/4 oz.) can cream of chicken soup
- 2 c. cooked rice
For Larger Pumpkin:
- Preheat oven to 350 degrees. Cut a 3-inch opening in the stem end of a pumpkin, like you would a jack-o-lantern, reserving the top piece. Remove and discard seeds and pulp. If desired, draw a face on the outside of the pumpkin with permanent markers or acrylic paint. (This is a great activity for kids)
- In a large skillet brown the hamburger and onions. Add soy sauce, sugar, mushrooms, and soup, simmer 10 minutes. Stir in cooked rice, then spoon entire mixture into pumpkin. Put the top back on the pumpkin.
- Place filled pumpkin on a greased baking sheet. Because of the stem, you may need to lower your oven rack. Bake 1-1/2 to 2 hours or until pumpkin is tender and filling is bubbly and hot throughout. To serve, spoon some of the cooked pumpkin along with the meat filling into bowls.
For Individual Pumpkins:
- Use smaller sugar pumpkins and microwave them for approximately 6 minutes each. Spoon the warm filling into each pumpkin and serve.