Many years ago, at a church function, my daughters and I enjoyed a "Dinner in a Pumpkin". Over the years I have often thought of that dinner and how fun it would be to make it as a Halloween dinner tradition. But time went on and I never looked up a recipe for it. Until this year, that is.
It's cooking now and we'll be eating it at halftime as the Patriots play Tennessee. Just in case it's any good, here is the recipe.
Warning: do not try this recipe at home if you have to fight with your kids to eat squash!
Dinner in a Pumpkin (serves 6)
1 small to medium pumpkin (ours was 7 pounds)
1 diced medium onion
2 Tablespoons of vegetable oil
2 pounds of ground beef (though I think ground meat of any kind would work)
1 1/2 cups of cooked rice (wild rice should work too)
8 oz. can of sliced, drained water chestnuts (then, chop them up a bit more)
2 Tablespoons soy sauce
2 Tablespoons brown sugar
4 oz. can of sliced, drained mushrooms (though, NOT IN MINE!)
1 can of cream of chicken soup (I used the low sodium variety)
Cut off and save the top of the pumpkin. Clean out the seeds and goop.
In a large skillet, saute the onions in hot oil. Add the meat and cook thoroughly. Drain off the grease.
Add soy, sugar, soup and those yucky mushrooms. Stir and simmer for 10 minutes.
Add the rice and chestnuts. Mix well.
Spoon into the pumpkin shell. (mixture filled our 7 pound pumpkin about 3/4 full)
Put on the top. (DO NOT REMOVE THE TOP DURING THE COOKING TIME! The rice may expand and overflow!)
Place onto a foil-lined baking sheet.
Bake at 350 for about 1 hour or until the pumpkins flesh is tender.
(Note: my pumpkin was about 1 inch thick. It's been in for about 80 minutes thus far and feels like it needs another 20 minutes.)
Serve directly from the pumpkin as the pumpkin has become the veggie.
Happy Halloween!