Dinner in a Pumpkin II


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

6 servings


  • 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


  1. Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith.

  2. 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.

  3. 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.

  4. 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 (per serving)

1382 Calories
90g Fat
68g Carbs
75g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1382
% Daily Value *
Total Fat 90g 115%
Saturated Fat 34g 172%
Cholesterol 289mg 96%
Sodium 5168mg 225%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 18%
Total Sugars 37g
Protein 75g
Vitamin C 36mg 182%
Calcium 149mg 11%
Iron 11mg 62%
Potassium 2423mg 52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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