Dinner in a Pumpkin
1 medium pumpkin1 onion, chopped
2 tablespoons vegetable oil
2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 ounces mushrooms
1 (15 ounce) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can sliced water chestnuts
2 tablespoons soy sauce
2 tablespoons brown sugar
4 ounces mushrooms
1 (15 ounce) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can sliced water chestnuts
Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
Preheat oven to 350°F. In a large skillet sauté onions and mushrooms in vegetable oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Preheat oven to 350°F. In a large skillet sauté onions and mushrooms in vegetable oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out pumpkin and serve.
This recipe is from http://recipezaar.com/.* I changed the recipe a little bit. I didn't have the water chesnuts that it called for, so I substituted about a cup of chopped celery. I also used 3 cups of rice and I used 2 - 10 oz. cans of cream of chicken soup. And I used ground turnkey in place of ground beef. Next time... I would use more rice (maybe 4 or 5 cups).
Rating: Jeremy 3.5 - Kendra 4
