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Tuesday, November 1, 2011

Stuffed Pumpkin

Stuffed Pumpkin
From Food.com



If you know me, you know I'm a sucker for using all produce! So.....

We took my daughter's carved pumpkin this morning, and made a very delicious recipe out of it. You actually just mix the ingredients and stuff them in the top.  (I feed 7, so I doubled the recipe and put the extra around the pumpkin in a large baking dish). After dinner, I still had pumpkin left over, so I bagged and froze it for future pumpkin bread! 

You could also do this with individual mini pumpkins, and serve them on individual plates for a party.

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

Directions:

1. Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
2. Preheat oven to 350°F (175°C) In a large skillet sauté onions in vegetable oil until tender.
3. Add meat and brown.
4. Drain drippings from skillet.
5. Add soy sauce, mushrooms,brown sugar and soup.
6. Simmer 10 minutes, stirring occasionally.
7. Add cooked rice and water chestnuts.
8. Spoon mixture into cleaned pumpkin shell.
9. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
10. Bake 1 hour or until inside meat of the pumpkin is tender.
11. Put pumpkin on a plate.
12. Remove pumpkin lid and serve meat.
13. For your vegetable, scoop out pumpkin and serve.

Happy Fall Dinning!

--Katie

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I love to hear from all of you! Thanks for your fun notes!
--Katie