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

Joan

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

1382 calories; protein 75.1g 150% DV; carbohydrates 67.5g 22% DV; fat 90g 138% DV; cholesterol 289.3mg 96% DV; sodium 5167.6mg 207% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2003
I made this recipe for a potluck at work and everyone loved it! Read More
(8)

Most helpful critical review

Rating: 3 stars
10/06/2003
The recipe calls for uncooked rice... cook it! Read More
(19)
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
10/06/2003
The recipe calls for uncooked rice... cook it! Read More
(19)
Rating: 3 stars
10/16/2003
This took a long time to make and why would you use that much ground beef only to freeze over half of it? The measurements need to be adjusted and the taste was odd. Not really bad but not that good either. On a positive note my kids thought it was hilarious! Read More
(9)
Rating: 4 stars
10/30/2003
I made this recipe for a potluck at work and everyone loved it! Read More
(8)
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Rating: 4 stars
01/03/2011
I used to make this for the assisted living center residents where I worked. It was a very colorful yummy autumn dinner. Granted depending on the size of the pumpkin the timing to get it done can be tricky. I love this simpler version. (it does say 'cooked' white) rice. I prefer brown for the higher nutrition and more flavor. Thanks for posting the recipe. I had lost mine. Read More
(3)
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