Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fall Dinner In A Pumpkin
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- #45736
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds whole pumpkin
1 1/2 pound lean ground beef
1/3 cup chopped green bell pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup soy sauce
2 tablespoons brown sugar
1 can (4 ounce size) mushrooms
1 can (10.75 ounce size) cream of chicken soup
2 cups cooked rice
black olives
steamed carrot
whole cloves
fresh parsley
directions
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet.
Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees F for 1-1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening.
To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
added by
ArkansasMom
nutrition data
Nutritional data has not been calculated yet.
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