Dinner in a Pumpkin

Dinner in a Pumpkin

This week I have 2 favorite & unique recipes to use with pumpkin submitted by Mrs. Joeann Foster. Dinner in a Pumpkin is a pretty neat main dish to serve for company.1 medium pumpkin
1 onion, chopped
2 Tbsp. oil
1 lb. ground lean beef
1 lb. ground turkey sausage (or you could use 1 1/2 pounds ground lean beef with 1/2 pound lean sausage)
2 Tbsp. soy sauce (can use Liquid Aminos)
2 Tbsp. brown sugar
1 (4 oz) can sliced mushrooms, drained
1 (10 3/4 oz) can 98% fat-free cream of chicken soup
1 c. cooked rice
1 (8 oz) can sliced water chestnuts, drained
1/2 t. pepper
1 t. salt

Cut off top of the pumpkin and thoroughly clean out seeds and pulp. Oil and salt inside of the pumpkin. Rub seasoning in well. Preheat oven to 350 degrees. In a large skillet saute onion in oil until tender. Add meats and brown. Drain. Add soy sauce or liquid Aminos, brown sugar, mushrooms and soup. Simmer 10 min, stirring occasionally.
Add cooked rice, water chestnuts, pepper and salt. Spoon mixture into clean pumpkin shell, replace pumpkin top and place entire pumpkin with filling on a baking sheet.
Bake 1 1/2 hours or until inside “meat” of the pumpkin is tender. Put pumpkin on plate. Remove pumpkin lid to serve the meal. Scoop some of the pumpkin out when you are serving.

Thanks so much to Mrs. Joeann Foster from Sturgis, Mississippi for sending me these great recipes!

2 comments on “Dinner in a PumpkinAdd yours →

Comments are closed. You can not add new comments.

  1. Hi Ellen,
    This is Ruth. I appreciate Joeann sending this recipe in to you. I’d like to add some comments.
    1. Doce de Abobora is traditionally served on a slice of white cheese in Brazil for a quick weeknight dessert.
    2. My husband decided to spread a thin layer of the Doce de Abobora on his pumpkin pie the first year we were married (I was horrified at first, but it actually tasted good!) and he has done so ever since.
    3. After I gave Joeann the recipe I actually have cut back on the sugar. I now use between a fourth to a third of the amount of sugar called for in the original recipe. It makes it more like a spread.
    My family likes this so much that I have to make it every year for them!

    Love,
    Ruth

  2. Mrs. Ruth,

    Thanks so much for the info! I really appreciate you sharing your recipe.

    Thanks,
    Ellen