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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A unique and tasty dish that has lots of eye appeal. It's fun to serve when pumpkins are in season. Our whole family, young and old, loves this dinner. I got the recipe years ago from my sister-in-law, who found it in the North Dakota REC Magazine, now called North Dakota Living. Ingredients:
1 medium pumpkin or squash (8 to 10 lbs.) |
2 lbs. lean ground beef |
1/2 tsp salt |
1/3 c. celery, chopped |
1/2 c. onion, chopped |
1/4 c. soy sauce |
1 (4-oz.) can sliced mushrooms, drained |
1 (10-oz.) can cream of chicken soup |
2 c. hot cooked rice |
2 tbsp. brown sugar (optional) |
Directions:
1. Preheat oven to 375 degrees.
2. Brown ground beef and drain.
3. While beef is cooking, 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.
4. Add celery and onion to beef; cook until tender.
5. Stir in remaining ingredients and spoon into the pumpkin or squash.
6. Place the top of the pumpkin to fit over the filling on top of the pumpkin.
7. Lightly grease a 10-inch circle in the center of a baking sheet.
8. Place filled pumpkin on greased pan. Because of the stem, you may need to lower your oven rack.
9. Bake 1 to 2 hours or until pumpkin is tender and filling is bubbly and hot throughout.
10. To serve, spoon some of the cooked pumpkin along with the meat filling onto plates.
11. Serves 6 to 8.
12. Note: If using squash, you may need two, depending on the size. Or, any leftover filling can be baked in a greased and covered baking dish.
13. Note: This most often takes the entire two hours to bake completely if the filling is not divided into smaller squash.
14. Note: When I made this to take the pictures, I used a 7 lb. pumpkin and also picked up a smaller squash for the rest of the filling. It came out perfect with less than a cup of filling left over.
15. Note: I add more than double of the onions and celery, plus a liberal amount of garlic. I also like to use brown or wild rice. In the pictures I used brown.
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