This is the best discovery EVER! My girl Kadie got the idea from her cute mom and I love it!! It's quick, easy, and SO good!!! For a large crowd, we doubled the recipe and used a bigger pumpkin - but you'll have to cook the pumpkin longer if you do that.
Kadie's mom (love her...) made this dinner every year on Halloween for her family - what a fun tradition!!!
DINNER IN A PUMPKIN
1 small to medium pumpkin
1 onion, chopped
2 tablespoons vegetable oil
1 1/2 to 2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz) can cream of chicken soup
1 1/2 cups cooked rice (about 3/4 c. dry)
1 (8 oz) can sliced water chestnuts, drained
Preheat oven to 350 degrees. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside of the pumpkin is tender. Put pumpkin on a platter. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.