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Dinner in a Pumpkin

Baked pumpkin filled with savory meat and veggies - and best of all, you can eat the container! To call this Fall comfort food would be an understatement! Be sure to use a smaller pumpkin (4-5 lbs). If you need to serve more than 6, plan on using multiple pumpkins rather than one large pumpkin.
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Cook Time 1 minute
Total Time 1 minute
Servings 6

Ingredients
  

  • 1 small to medium Pumpkin
  • 1 onion chopped
  • 2 Tablespoons oil
  • 1½ to 2 pounds ground beef or ground turkey
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons brown sugar optional
  • 1 can (4 ounces) sliced mushrooms drained (can use fresh and sauté lightly before adding)
  • 1 can (10 3/4 ounces) cream of chicken soup
  • 1 1/2 cups cooked rice
  • 1 can (8 ounces) sliced water chestnuts drained

Instructions
 

  • Preheat oven to 375º F.
  • Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp. Rinse well and pat the inside dry.
  • In a large skillet, sauté the onions in oil until tender.
  • Add the meat and brown. Drain the drippings ,if any, from the skillet.
  • Add the soy sauce, brown sugar (if using), mushrooms and soup. Simmer 10 minutes, stirring occasionally.
  • Add the cooked rice and water chestnuts. Stir to combine.
  • Spoon the mixture into the cleaned pumpkin shell. Replace the pumpkin top and place the filled pumpkin in a shallow cake pan or on a rimmed baking sheet which has been lined with foil.
  • Bake for 1 hour, or until the flesh of the pumpkin is tender and easily pierced with a fork. Depending on the size of the pumpkin - this could take up to 2 hours.
  • Put the pumpkin on a platter. Remove lid and serve the meat/rice filling. Don't forget to scoop out some of the cooked pumpkin to eat as well.

Notes

Make sure to use a rimmed baking sheet or pan as the pumpkin can get quite weepy during the baking process.  Lining it with either foil or parchment paper will aid in cleanup.
I have made this using a higher temperature (425 degrees) during the latter portion of the baking -which enabled me to bake cornbread at the same time - and had great success.  Just lightly cover the top of the pumpkin with foil to prevent browning/scorching if needed.
This meal can be made vegetarian by using a vegetable based soup, omitting the meat and adding additional vegetables - eggplant, celery, grated carrots, etc.  The vegetables will need to be sweated or sauteed before adding - to make sure that the filling isn't too moist.