Dinner in a Pumpkin
Transform your dinner table with the rustic charm of "Dinner in a Pumpkin," a creative and hearty one-dish meal perfect for cozy autumn nights. This recipe combines the savory goodness of seasoned ground beef, fluffy rice, and creamy mushroom soup, enhanced with a touch of soy sauce, brown sugar, and crunchy water chestnuts—all baked to perfection inside a whole pumpkin. As the pumpkin roasts, its natural sweetness infuses the filling, creating an unforgettable blend of flavors. The pumpkin's tender flesh doubles as a delicious side, making this dish as functional as it is stunning. Ideal for family dinners or festive fall gatherings, this wholesome recipe is a show-stopping centerpiece that’s surprisingly easy to prepare.
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Recipe Information
Ingredients
- 1 medium pumpkin (approximately 8-10 pounds)
- 1 pound ground beef
- 1 yellow onion, diced
- 2 cups white or brown rice, cooked
- 1 can cream of mushroom soup
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 can (about 8 ounces) canned water chestnuts, diced
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese (optional, for serving)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash the outside of the pumpkin thoroughly and pat it dry. Using a sharp knife, cut off the top of the pumpkin to create a lid, and set it aside.
Scoop out all the seeds and stringy pulp from the inside of the pumpkin. Lightly brush the inside of the pumpkin with olive oil, and sprinkle with a pinch of salt. Place the pumpkin on a sturdy baking dish or sheet.
In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula, until browned and fully cooked. Drain any excess grease.
Add the diced onion to the skillet with the beef. Cook for an additional 3-4 minutes until the onion becomes translucent.
Stir in the cooked rice, cream of mushroom soup, soy sauce, brown sugar, diced water chestnuts, garlic powder, salt, and black pepper. Mix well to combine and heat through, about 2-3 minutes.
Spoon the beef and rice mixture into the hollowed-out pumpkin, packing it lightly but ensuring it fills the cavity evenly.
Place the lid back on the pumpkin and bake in the preheated oven for 60 minutes, or until the pumpkin flesh is tender when pierced with a fork.
Carefully remove the pumpkin from the oven and allow it to rest for 5-10 minutes.
To serve, scoop the filling along with some of the softened pumpkin flesh onto plates. If desired, sprinkle with shredded cheese before serving.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 15.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
