Thursday, October 30, 2008

Dinner in a Pumpkin Recipe

Barry's sister Amanda requested this recipe after my post about it. Melissa so graciously gave me a copy to share but I figured more than just Amanda would enjoy this recipe. It was oh so good.

Dinner in a Pumpkin
By: Ruth Ann Harrison
From: Melissa Thornock

  • 1 small to medium pumpkin
  • 2 tbsp. vegetable oil
  • 2 tbsp. soy sauce
  • 1 (4oz) can sliced mushrooms, drained
  • 1 1/2 cups cooked rice
  • 1 onion, chopped
  • 1 1/2 - 2 lbs. ground beef
  • 2 Tbsp. brown sugar
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (8oz) can sliced water chestnuts, drained


Cut off top of pumpkin and thoroughly clean out seeds and pulp.
Preheat oven to 350 F. In a large skillet, saute onions in oil until tender. Add meat and brown.

Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve.


  1. This sounds great! ANd what a fun way to celebrate Fall. Thanks for sharing!! Are you guys still in FSA? Maybe we will get to see you at one of the activities. :)

  2. Hey... umm.. How much brown sugar? And does it matter if the cooked rice is instant rice or does it have to be the regular/non-instant rice?