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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree. Ingredients:
4 medium pie pumpkins (2-1/2 pounds each) |
1-1/4 pounds ground beef |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green pepper |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
1/4 cup soy sauce |
2 tablespoons brown sugar |
2 cups hot cooked rice |
2 tablespoons vegetable oil |
Directions:
1. Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkins in a shallow sturdy baking pan; set aside.
2. In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, mushrooms, soy sauce and brown sugar. Cook for 3-4 minutes or until heated through. Fold in rice; spoon into pumpkins and replace tops. Brush outsides of pumpkins with oil.
3. Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates. Yield: 4 servings.
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