Dinner In A Pumpkin

Transform a humble pumpkin into a savory centerpiece with this hearty, one-dish meal that brings autumn flavors to your table.

120 min Serves 6 Medium American

Our own summary of the original by Norine Rogers — the full post and photos live at norinesnest.com.

This recipe turns a medium pumpkin into a delicious vessel for a savory ground beef and rice filling. By combining lean ground beef, fresh mushrooms, water chestnuts, and classic seasonings, you create a comforting dish that bakes directly in the pumpkin shell. The result is a tender, flavorful meal perfect for feeding a crowd.

Directions

Set your oven to 350°F and allow it to heat up.

Rinse the pumpkin thoroughly, slice off the top, and scoop out all the seeds and stringy pulp from the interior.

Heat a large skillet over medium heat and cook the ground beef until browned, then drain any excess fat. Stir in the chopped onion and minced garlic, cooking until fragrant. Toss in the fresh mushrooms and continue cooking until they soften.

Pour in the soy sauce, brown sugar, and cream of chicken soup. Fold in the cooked rice, drained water chestnuts, and season with salt and pepper. Stir everything together until fully combined.

Transfer the filling into the hollowed pumpkin, then place the lid back on top. Set the pumpkin on a baking sheet lined with aluminum foil and bake for 1 hour and 30 minutes, or until the pumpkin flesh is soft.

This dish makes 6 to 8 servings.