Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 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 350 degrees F (175 degrees C).

    Advertisement
  • Cut a lid off the top of the pumpkin; discard seeds and pulp. Reserve lid.

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Heat butter in another pan over medium-high heat. Add celery and onion and saute until tender, 5 to 7 minutes. Remove from heat and stir into the ground beef.

  • Mix soup, cooked rice, mushrooms, soy sauce, and brown sugar together in a large bowl. Add beef mixture and stir well.

  • Stuff the pumpkin with the mixture and replace the lid. Place on a rimmed baking sheet.

  • Bake in the preheated oven until pumpkin is soft, 1 to 2 hours. Serve in pumpkin. Add some of the baked pumpkin to each serving.

Cook's Note:

You can use cream of celery soup instead of chicken.

Nutrition Facts

366 calories; protein 18.9g; carbohydrates 38.6g; fat 16.4g; cholesterol 61.5mg; sodium 1036.1mg. Full Nutrition
Advertisement