DINNER IN A PUMPKIN Two Ways
Dinner in a pumpkin is a fun, festive, flavorful Fall tradition. Whether you choose chicken or beef it is sure to be a hit.
Ingredients
- 1 onion chopped
- 1 bunch asparagus cut into thirds
- 4 oz fresh mushrooms sliced
- 2-3 Tbsp oil for cooking veggies and chicken
- 2 large chicken breasts cut into small chunks
- 4 Tbsp. soy sauce
- 4 Tbsp. brown sugar packed
- 1 can corn 15.25 oz., drained
- 1 1/2 cans cream of chicken soup 10.5 oz. cans
- 1/4 cup pine nuts
- 2 cups prepared white rice
- 1 medium pumpkin cleaned out
Ground Beef Variation
- 1 onion diced
- 1 cup carrots sliced
- 1 cup zucchini seeded and cut into chunks
- 4 oz. fresh mushrooms sliced
- 2 Tbsp. olive oil for sauteeing vegetables
- 2 lbs. ground beef
- 4 Tbsp. soy sauce
- 4 Tbsp. brown sugar
- 1 can corn 15.25 oz, drained
- 1 1/2 cans cream of mushroom soup 10.5 ounce size
- 8 oz. sliced water chestnuts drained
- 2 cups prepared white rice
- 1 medium pumpkin cleaned out
Instructions
- Saute the onion, asparagus, and mushrooms in oil. OR onion, mushrooms, carrots, and zucchini.
- In a separate pan, saute the meat until cooked thoroughly. (use oil for chicken.) Drain ground beef if using.
- Add the brown sugar and soy sauce to the meat and simmer a couple minutes.
- Combine the meat and veggies and add the corn and soup. Mix well.
- Simmer 10 minutes, then add prepared rice and water chestnuts, or pine nuts, and mix well. Taste and season with salt and pepper. Set aside.
- Place pumpkin on a foil lined baking sheet and oil the outside to prevent burning.
- Sprinkle the inside of the pumpkin with salt and pepper and add the filling.
- Replace the pumpkin top and bake at 350 degrees Fahrenheit for an hour and a half to two hours until fork tender.
- Scrape the sides of the pumpkin when serving. Enjoy!