Savory Stuffed Pumpkin

Name: Savory Stuffed Pumpkin
Ingredients: 1-1/2 pounds ground 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

10 ingredients

3 steps

Ingredients

1-1/2 pounds ground 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 15x10x1-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.