Ingredients
1-1/2 pounds ground beef1 medium onion, chopped1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 jar (4-1/2 ounces) sliced mushrooms3 tablespoons soy sauce2 tablespoons brown sugar1-1/2 cups cooked rice1 can (8 ounces) sliced water chestnuts, drained1 large pumpkin (8 to 9 pounds)Canola oil
Preparation
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.
Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.
Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.
