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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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As soon as pumpkins are available in October, I stock up on them for making this special dish, pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers! Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 jar (4-1/2 ounces) sliced mushrooms |
3 tablespoons soy sauce |
2 tablespoons brown sugar |
1-1/2 cups cooked rice |
1 can (8 ounces) sliced water chestnuts, drained |
1 large pumpkin (8 to 9 pounds) |
canola oil |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.
2. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. Yield: 6 servings.
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