Last weekend for our Haunted Halloween Menu, dinner in a pumpkin was the star of the show. I quite liked it. It was warm, filling, and easy. Two weeks ago, the kiddies and I ventured to a quaint neighborhood landscaping business that sells all kinds of gourds and pumpkins and the sweet old lady there graciously handed me this recipe and said, "Try it!" and then proceeded to pick out a pumpkin that would be perfect for baking it in! Bless her heart.
Anywho, if you don't have any plans for dinner tonight, throw this together. It's festive. It's fabulous. It's freaky.
And it doesn't taste at all like the inside guts of a pumpkin. Thank goodness.
Dinner in a Pumpkin
1 medium pumpkin
1 onion, chopped
2 Tbsp oil
1 1/2-2 lbs ground beef
2 Tbsp soy sauce
2 Tbsp brown sugar
4 oz can mushrooms
10 oz can cream of chicken soup
1 1/2 cups cooked rice
8 ounces water chestnuts, drained
Cut off top of pumpkin (retain the top) and scoop out the fat and pulp. In a fry pan, cook onions and ground beef until browned. Drain off fat. Add soy sauce, brown sugar, mushrooms, soup, rice, and water chestnuts. Spoon mixture into pumpkin, replace the top and place on a baking sheet. Bake at 350 degrees for an hour or until the pumpkin is tender.