A Meal In A Pumpkin Recipes

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DINNER IN A PUMPKIN



Dinner in a Pumpkin image

Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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., 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. , Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates.

Nutrition Facts : Calories 559 calories, Fat 24g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 1714mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.

DINNER IN A PUMPKIN



Dinner in a Pumpkin image

This is so yummy, I tried this at my friend's house this Halloween, well needless to say it will be a tradition at our house.

Provided by Riverbear

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

1 medium pumpkin
1 onion, chopped
2 tablespoons vegetable oil
2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can sliced water chestnuts

Steps:

  • Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
  • Preheat oven to 350°F (175°C) In a large skillet sauté onions in vegetable oil until tender.
  • Add meat and brown.
  • Drain drippings from skillet.
  • Add soy sauce, mushrooms,brown sugar and soup.
  • Simmer 10 minutes, stirring occasionally.
  • Add cooked rice and water chestnuts.
  • Spoon mixture into 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 pumpkin and serve.

Nutrition Facts : Calories 540.9, Fat 31.5, SaturatedFat 10.7, Cholesterol 108.5, Sodium 938.5, Carbohydrate 30.2, Fiber 1.6, Sugar 7, Protein 32.7

A MEAL IN A PUMPKIN



A Meal in a Pumpkin image

This is a very cute idea for around Halloween. When I first saw the recipe, I thought "YUCK", but then I tried it and it is really good and kids think it is GREAT because it is prepared and served in a pumpkin. 2 hours is the time I baked my 10 to 12 lb pumpkin and it was almost too long.

Provided by Sherrybeth

Categories     One Dish Meal

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 onions, chopped
1 lb hamburger meat
1 lb sausage
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 cup mushroom, drained and chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces water chestnuts, drained and sliced
1 bell pepper, chopped
1 jalapeno, chopped
2 tablespoons pimentos, drained and chopped
2 cups cooked rice
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons creole seasoning
10 -12 lbs pumpkin
shortening

Steps:

  • Preheat oven to 350 degrees.
  • Brown and drain beef along with onions and sausage.
  • Cook until no longer pink and drain well.
  • Cut top off of pumpkin and reserve.
  • Clean seeds and strings from pumpkin.
  • Clean well.
  • Coat pumpkin skin with shortening.
  • Mix all ingredients together in a large bowl.
  • Spoon ingredients into pumpkin.
  • Place top back on pumpkin.
  • Wrap foil over the stem.
  • Bake on a cookie sheet for 2 to 3 hours depending on the size of pumpkin.
  • DO NOT OVERBAKE. The pumpkin should not begin to brown.

Nutrition Facts : Calories 483.8, Fat 22.2, SaturatedFat 7.8, Cholesterol 59.5, Sodium 1082.2, Carbohydrate 54.9, Fiber 3.8, Sugar 11.5, Protein 21.2

DINNER IN A PUMPKIN II



Dinner in a Pumpkin II image

The beef, rice and vegetables will be a dinner surprise when this pumpkin dish is placed on your table!

Provided by Joan

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 6

Number Of Ingredients 16

1 small sugar pumpkin
2 onions, chopped
2 cups diced celery
¼ cup shortening
5 pounds lean ground beef
½ teaspoon ground black pepper
1 (20 ounce) bottle ketchup
3 cloves crushed garlic
5 teaspoons salt
3 tablespoons Worcestershire sauce
2 (15 ounce) cans tomato sauce
¼ cup soy sauce
1 (4.5 ounce) can mushrooms, drained
2 tablespoons brown sugar
1 (10.75 ounce) can condensed cream of celery soup
2 cups cooked white rice

Steps:

  • Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith.
  • In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes.
  • In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture.
  • Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.

Nutrition Facts : Calories 1381.7 calories, Carbohydrate 67.5 g, Cholesterol 289.3 mg, Fat 90 g, Fiber 5 g, Protein 75.1 g, SaturatedFat 34.3 g, Sodium 5167.6 mg, Sugar 36.6 g

TERI'S DINNER IN A PUMPKIN



Teri's Dinner in a Pumpkin image

I make this for my family every year around this time...and I feel you might like it as well. It also makes a wonderful addition to regular Thanksgiving day fare! Try serving it on a platter surrounded by small ornamental squash for a dramatic presentation.

Provided by Teri Blackburn Pell

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h45m

Yield 10

Number Of Ingredients 12

1 ½ pounds ground beef
1 pound ground pork sausage
salt and pepper to taste
2 tablespoons pumpkin pie spice
2 tablespoons brown sugar
2 (14.5 ounce) cans chicken stock
1 ½ cups long grain and wild rice mix
1 sugar pumpkin
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (4 ounce) cans mushroom stems and pieces, drained
2 (14.5 ounce) cans French cut green beans

Steps:

  • In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
  • Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
  • Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
  • Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
  • Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Nutrition Facts : Calories 629 calories, Carbohydrate 46.2 g, Cholesterol 93.9 mg, Fat 40.4 g, Fiber 4.3 g, Protein 23.9 g, SaturatedFat 14.9 g, Sodium 1652.5 mg, Sugar 11.1 g

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