DINNER IN A PUMPKIN
1 small to medium pumpkin
1 onion, chopped
2 Tbsp. vegetable oil
2 lbs. ground beef
2 Tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, drained
2 cans cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can water chestnuts, drained
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint a face on the front of the pumpkin with a permanent marker or acrylic paint. Rub outside of pumpkin with Pam spray or a light coat of vegetable oil.
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, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Spoon mixture into the cleaned pumpkin. Replace pumpkin top. Place entire pumpkin with filling on a baking sheet.
Bake 1 1/2 to 2 hours or until inside meat of the pumpkin is tender.
CAUTION: Do NOT over-eat like we always do, but ENJOY!
1 small to medium pumpkin
1 onion, chopped
2 Tbsp. vegetable oil
2 lbs. ground beef
2 Tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, drained
2 cans cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can water chestnuts, drained
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint a face on the front of the pumpkin with a permanent marker or acrylic paint. Rub outside of pumpkin with Pam spray or a light coat of vegetable oil.
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, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Spoon mixture into the cleaned pumpkin. Replace pumpkin top. Place entire pumpkin with filling on a baking sheet.
Bake 1 1/2 to 2 hours or until inside meat of the pumpkin is tender.
CAUTION: Do NOT over-eat like we always do, but ENJOY!
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