I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.

    Advertisement
  • Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.

  • Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.

  • Pour mixture from the skillet into the pumpkin and replace lid.

  • Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.

Nutrition Facts

751 calories; protein 57.2g; carbohydrates 64.6g; fat 32.5g; cholesterol 136.2mg; sodium 1795.4mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2020
This is delicious! I had to adjust the recipe (I didn't have corn or tomatoes), but I did use a pound of portabello mushrooms to make up for the difference. I used a bit of chicken stock, and a splash of pinot grigio wine. I will definitely make again! Thank you for posting this recipe... I'd never considered making what is essentially a beef and mushroom stew with pumpkin instead of potatoes. Wonderful! Read More
Advertisement